In My Mug Audiohttp://inmymugaudio.podbean.com
The Audio version of our videocast called In My MugSat, 17 Feb 2018 08:00:00 +0000https://podbean.com/?v=3.2enCopyright 2015 . All rights reserved.Arts:Food1440In My Mug Audio Audio version of In My Mug Video Podcast Stephen LeightonStephen Leightonsteve@hasbean.co.ukNoCleanhttp://deow9bq0xqvbj.cloudfront.net/image-logo/753128/inmymugaudio.jpgIn My Mug Audiohttp://inmymugaudio.podbean.com
144144Episode 484 on Monday the 19th of February, 2018. El Salvador Finca Alaska Washed Bourbonhttp://inmymugaudio.podbean.com/e/episode-484-on-monday-the-19th-of-february-2018-el-salvador-finca-alaska-washed-bourbon-1518784297/
http://inmymugaudio.podbean.com/e/episode-484-on-monday-the-19th-of-february-2018-el-salvador-finca-alaska-washed-bourbon-1518784297/#commentsSat, 17 Feb 2018 08:00:00 +0000hasbeanIn My Muginmymugaudio.podbean.com/episode-484-on-monday-the-19th-of-february-2018-el-salvador-finca-alaska-washed-bourbon-1518784297-24b00f90dd1700f333f1ee8f1a4eedd1A coffee that I first fell in love with waaaaaaay back in 2007 is thankfully back for another year. After many years without it, I was massively excited to get this farm and coffee back two years ago, and I’m even more excited to be able to offer this coffee once again.

Finca Alaska is located just one hour from Santa Ana city. It’s on the northwest slopes of the Santa Ana volcano, which is one of the most amazing coffee growing areas in El Salvador. It is owned by Ernesto Menéndez of La Ilusion fame – or Neto, as we like to call him! This is a name you should be familiar with by now, because I think you know how much I love the coffee that this amazing man grows. I often get asked what my favourite coffee of all time is and I will never say exactly (although my friends know the true answer), but I always narrow it to three coffees; one of them is definitely from Neto.

This is a coffee that we first saw back in 2007 (check out 2007 Steve and Neto in [...]

]]>A coffee that I first fell in love with waaaaaaay back in 2007 is thankfully back for another year. After many years without it, I was massively excited to get this farm and coffee back two years ago, and I'm even more excited to be able to offer this coffee once again.

Finca Alaska is located just one hour from Santa Ana city. It's on the northwest slopes of the Santa Ana volcano, which is one of the most amazing coffee growing areas in El Salvador. It is owned by Ernesto Menéndez of La Ilusion fame – or Neto, as we like to call him! This is a name you should be familiar with by now, because I think you know how much I love the coffee that this amazing man grows. I often get asked what my favourite coffee of all time is and I will never say exactly (although my friends know the true answer), but I always narrow it to three coffees; one of them is definitely from Neto.

This is a coffee that we first saw back in 2007 (check out 2007 Steve and Neto in the pictures!) and I was desperate to have a long-term relationship with the grower. Due to some politics and miscommunication, it slipped through our fingers. The following year we bought coffee from La Ilusion, but it always felt like there was a piece of the jigsaw missing. I managed to get my hands on Finca Alaska four years later in 2011, and another four years later in 2015 I did it again. Now here we are in 2018, and we have it back once more. I will keep doing my best to not let it be four years until we see Finca Alaska again, I promise!

In the cup this tastes like a Cadbury's Dairy Milk bar left in the sun for just a little too long, with red grape and fresh lime acidity. It has a super sweet and clean finish.

]]>A coffee that I first fell in love with waaaaaaay back in 2007 is thankfully back for another year. After many years without it, I ...A coffee that I first fell in love with waaaaaaay back in 2007 is thankfully back for another year. After many years without it, I was massively excited to get this farm and coffee back two years ago, and I'm even more excited to be able to offer this coffee once again.

Finca Alaska is located just one hour from Santa Ana city. It's on the northwest slopes of the Santa Ana volcano, which is one of the most amazing coffee growing areas in El Salvador. It is owned by Ernesto Menéndez of La Ilusion fame – or Neto, as we like to call him! This is a name you should be familiar with by now, because I think you know how much I love the coffee that this amazing man grows. I often get asked what my favourite coffee of all time is and I will never say exactly (although my friends know the true answer), but I always narrow it to three coffees; one of them is definitely from Neto.

This is a coffee that we first saw back in 2007 (check out 2007 Steve and Neto in the pictures!) and I was desperate to have a long-term relationship with the grower. Due to some politics and miscommunication, it slipped through our fingers. The following year we bought coffee from La Ilusion, but it always felt like there was a piece of the jigsaw missing. I managed to get my hands on Finca Alaska four years later in 2011, and another four years later in 2015 I did it again. Now here we are in 2018, and we have it back once more. I will keep doing my best to not let it be four years until we see Finca Alaska again, I promise!

In the cup this tastes like a Cadbury's Dairy Milk bar left in the sun for just a little too long, with red grape and fresh lime acidity. It has a super sweet and clean finish.

]]>Stephen LeightonCleanNo73full​Episode 483 on Monday the 12th of February, 2018. Bolivia Don Carlos Washed Caturrahttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-483-on-monday-the-12th-of-february-2018-bolivia-don-carlos-washed-caturra-1518194604/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-483-on-monday-the-12th-of-february-2018-bolivia-don-carlos-washed-caturra-1518194604/#commentsSat, 10 Feb 2018 08:00:00 +0000hasbeanIn My Muginmymugaudio.podbean.com/%e2%80%8bepisode-483-on-monday-the-12th-of-february-2018-bolivia-don-carlos-washed-caturra-1518194604-24b00f90dd1700f333f1ee8f1a4eedd1Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result, AgriCafe have decided to begin farming for themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

AgriCafe now manage seven farms, and these are collectively known as the Buena Vista Project. Finca Don Carlos is the second farm of the project, and it was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of AgriCafe. He was there at the start of the specialty coffee trend and, together with Pedro, helped to build the wet mill in Caranavi. To show their grati [...]

]]>Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result, AgriCafe have decided to begin farming for themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

AgriCafe now manage seven farms, and these are collectively known as the Buena Vista Project. Finca Don Carlos is the second farm of the project, and it was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of AgriCafe. He was there at the start of the specialty coffee trend and, together with Pedro, helped to build the wet mill in Caranavi. To show their gratitude for all his good work, the company decided to give him partnership of the farm.

This farm, along with the other Buena Vista project farms, is run by Pedro Pablo Rodriguez, the son of Pedro Rodriguez who owns AgriCafe. AgriCafe first bought their farms in 2012, when it became clear they were facing rapidly decreasing coffee production across the country. They have 12 farms in total and this is one of 8 in the Caranavi region (the traditional coffee producing area of Bolivia). Pedro Pablo studied agronomy in Honduras and bought techniques he had learnt there to the Buena Vista Farms.

In 2016, farms surrounding Don Carlos suffered badly with Leaf Rust (also called Roya). This caused a substantial drop in production, but the farm developed a strong program to combat the disease, which they can now use when other farms are affected.

This is a washed Caturra lot containing both red and yellow fruit, the cherries are left for 15 hours to allow the fruit to begin to break down before it goes through the mechanical washing process.

In the cup a Mars a day helps you work, rest, and drink coffee! There's a Mars Bar mix of chocolate, nougat and caramel which is finished off with soft yellow fruit - think tinned peaches.

]]>Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer ...Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result, AgriCafe have decided to begin farming for themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

AgriCafe now manage seven farms, and these are collectively known as the Buena Vista Project. Finca Don Carlos is the second farm of the project, and it was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of AgriCafe. He was there at the start of the specialty coffee trend and, together with Pedro, helped to build the wet mill in Caranavi. To show their gratitude for all his good work, the company decided to give him partnership of the farm.

This farm, along with the other Buena Vista project farms, is run by Pedro Pablo Rodriguez, the son of Pedro Rodriguez who owns AgriCafe. AgriCafe first bought their farms in 2012, when it became clear they were facing rapidly decreasing coffee production across the country. They have 12 farms in total and this is one of 8 in the Caranavi region (the traditional coffee producing area of Bolivia). Pedro Pablo studied agronomy in Honduras and bought techniques he had learnt there to the Buena Vista Farms.

In 2016, farms surrounding Don Carlos suffered badly with Leaf Rust (also called Roya). This caused a substantial drop in production, but the farm developed a strong program to combat the disease, which they can now use when other farms are affected.

This is a washed Caturra lot containing both red and yellow fruit, the cherries are left for 15 hours to allow the fruit to begin to break down before it goes through the mechanical washing process.

In the cup a Mars a day helps you work, rest, and drink coffee! There's a Mars Bar mix of chocolate, nougat and caramel which is finished off with soft yellow fruit - think tinned peaches.

Country: Bolivia

Region: Bolinda - Caranavi

Producer: AgriCafe

Farm Name: Don Carlos

Elevation: 1,550 – 1,650 m.a.s.l.

Varietal: Red & Yellow Caturra

Shade plants : Native species

Other farm products: Timber

Processing Method: Fully washed

Washing: Mechanical

Fermentation: dry – 15 hours

Drying time: Stationary Dryers

Drying time: 77 hours

]]>Stephen LeightonCleanNo00:08:3672fullEpisode 482 on Monday the 5th of February, 2018. El Salvador Finca San José Washed Red Bourbonhttp://inmymugaudio.podbean.com/e/episode-482-on-monday-the-5th-of-february-2018-el-salvador-finca-san-jose-washed-red-bourbon/
http://inmymugaudio.podbean.com/e/episode-482-on-monday-the-5th-of-february-2018-el-salvador-finca-san-jose-washed-red-bourbon/#commentsSat, 03 Feb 2018 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/episode-482-on-monday-the-5th-of-february-2018-el-salvador-finca-san-jose-washed-red-bourbon-24b00f90dd1700f333f1ee8f1a4eedd1Finca San José is the pride and joy of the Rodríguez family, and is now in the hands of a fourth and fifth generation of coffee producers. The story begins in 1815, when José María Rodriguez and Josefina Rodriguez (great-grandparents) planted the first coffee trees with their own hands.

Through the generations, the farm has passed through the hands of many committed farmers like José’s son, Israel Rodriguez. He was then followed by Jose Maria Rodriguez, who took care of the farm until it came to Gloria Mercedes Rodriguez Fontán, the most recent owner.

Ever the strong woman, Gloria has overcome gender barriers in an industry that has historically been the province of men, and she personally supervises every step at the farm level. Gloria not only takes care of San José but, together with her siblings’ support, she manages five other small farms which collectively add up to 38 hectares.

The mountain slopes of Finca San José are fully shaded by [...]

]]>Finca San José is the pride and joy of the Rodríguez family, and is now in the hands of a fourth and fifth generation of coffee producers. The story begins in 1815, when José María Rodriguez and Josefina Rodriguez (great-grandparents) planted the first coffee trees with their own hands.

Through the generations, the farm has passed through the hands of many committed farmers like José's son, Israel Rodriguez. He was then followed by Jose Maria Rodriguez, who took care of the farm until it came to Gloria Mercedes Rodriguez Fontán, the most recent owner.

Ever the strong woman, Gloria has overcome gender barriers in an industry that has historically been the province of men, and she personally supervises every step at the farm level. Gloria not only takes care of San José but, together with her siblings' support, she manages five other small farms which collectively add up to 38 hectares.

The mountain slopes of Finca San José are fully shaded by trees that help to maintain and preserve the crop and the surrounding environment. In addition to the trees' diversity, the farm is home to a variety of wild animals and birds, which can be seen in their natural habitat. San José is nested in the northwestern slope of an extinct volcanic crater, which holds a small lagoon inside it. The lagoon is named Nymph Lagoon, due to the abundance of water lilies.

San José has seventeen full-time workers performing several activities, such as shade tree and coffee pruning, vegetative tissue renewing, and weed control. All of this work is done skillfully by hand. Approximately 60 more seasonal workers assist in the harvest process, earning their livelihood from picking and selecting coffee cherries only at the peak of ripeness. The people who harvest coffee have extensive experience and share a commitment of growing a superior quality coffee.

Gloria believes in maintaining highly motivated staff; the farm's permanent workers are receiving almost 10% above the legal wage, while the seasonal workers received almost 50% more during harvest due to the importance of this specific task for the coffee's end quality.

One of Gloria’s major blessings is to have Antonio Avelino as her farm manager or 'mandador'. His level of commitment, knowledge and shared philosophy of quality makes him an integral part of this effort.

At Finca San José, coffee goes through extensive quality control in addition to being grown under standards that support specialty coffee production. The unique micro-climate conditions include an average altitude of 1,500 metres above sea level, an average temperature of 17°C, and rich and loamy clay soil; and the coffee grown is mainly Bourbon variety.

Some other works done to the farm recently included three foliar fertilizations and two soil fertilizations, including one of organic fertilizer named 'Huisil', which is based on soil studies to ensure specific requirements. Where possible, workers ply the farm with stem bending or 'agobio', and they perform coffee shade pruning to balance sunlight and shade requirements under sustainable levels. They also perform weed control, mainly manually.

One of Gloria’s commitments is to reinvest an important share of the economic benefits from this activity into the farms, impacting the people who toil the fields and maintaining the quality of the production chain from seed to cup.

In the cup I want you to imagine a cherry truffle chocolate that's been drenched in red wine. This big bodied, well structured and balanced coffee finishes with milk chocolate and a gentle sherry like kick.​

]]>Finca San José is the pride and joy of the Rodríguez family, and is now in the hands of a fourth and fifth generation of ...Finca San José is the pride and joy of the Rodríguez family, and is now in the hands of a fourth and fifth generation of coffee producers. The story begins in 1815, when José María Rodriguez and Josefina Rodriguez (great-grandparents) planted the first coffee trees with their own hands.

Through the generations, the farm has passed through the hands of many committed farmers like José's son, Israel Rodriguez. He was then followed by Jose Maria Rodriguez, who took care of the farm until it came to Gloria Mercedes Rodriguez Fontán, the most recent owner.

Ever the strong woman, Gloria has overcome gender barriers in an industry that has historically been the province of men, and she personally supervises every step at the farm level. Gloria not only takes care of San José but, together with her siblings' support, she manages five other small farms which collectively add up to 38 hectares.

The mountain slopes of Finca San José are fully shaded by trees that help to maintain and preserve the crop and the surrounding environment. In addition to the trees' diversity, the farm is home to a variety of wild animals and birds, which can be seen in their natural habitat. San José is nested in the northwestern slope of an extinct volcanic crater, which holds a small lagoon inside it. The lagoon is named Nymph Lagoon, due to the abundance of water lilies.

San José has seventeen full-time workers performing several activities, such as shade tree and coffee pruning, vegetative tissue renewing, and weed control. All of this work is done skillfully by hand. Approximately 60 more seasonal workers assist in the harvest process, earning their livelihood from picking and selecting coffee cherries only at the peak of ripeness. The people who harvest coffee have extensive experience and share a commitment of growing a superior quality coffee.

Gloria believes in maintaining highly motivated staff; the farm's permanent workers are receiving almost 10% above the legal wage, while the seasonal workers received almost 50% more during harvest due to the importance of this specific task for the coffee's end quality.

One of Gloria’s major blessings is to have Antonio Avelino as her farm manager or 'mandador'. His level of commitment, knowledge and shared philosophy of quality makes him an integral part of this effort.

At Finca San José, coffee goes through extensive quality control in addition to being grown under standards that support specialty coffee production. The unique micro-climate conditions include an average altitude of 1,500 metres above sea level, an average temperature of 17°C, and rich and loamy clay soil; and the coffee grown is mainly Bourbon variety.

Some other works done to the farm recently included three foliar fertilizations and two soil fertilizations, including one of organic fertilizer named 'Huisil', which is based on soil studies to ensure specific requirements. Where possible, workers ply the farm with stem bending or 'agobio', and they perform coffee shade pruning to balance sunlight and shade requirements under sustainable levels. They also perform weed control, mainly manually.

One of Gloria’s commitments is to reinvest an important share of the economic benefits from this activity into the farms, impacting the people who toil the fields and maintaining the quality of the production chain from seed to cup.

In the cup I want you to imagine a cherry truffle chocolate that's been drenched in red wine. This big bodied, well structured and balanced coffee finishes with milk chocolate and a gentle sherry like kick.​

Country: El Salvador

Department: Ahuachapán

Municipality: Apaneca

Nearest city: El Saitillal

Farm: Finca San José]]>

Stephen LeightonCleanNo71full​Episode 481 on Monday the 29th of January, 2018. Guatemala El Limon Washed Pachehttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-481-on-monday-the-29th-of-january-2018-guatemala-el-limon-washed-pache-1516980263/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-481-on-monday-the-29th-of-january-2018-guatemala-el-limon-washed-pache-1516980263/#commentsSat, 27 Jan 2018 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-481-on-monday-the-29th-of-january-2018-guatemala-el-limon-washed-pache-1516980263-24b00f90dd1700f333f1ee8f1a4eedd1I first discovered El Limon on my trip to Guatemala in early 2013. At the time we’d never bought coffee directly from Guatemala, but since then this has become one of our strongest and most amazing relationships.

My friend Raul (whom you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years, and he was very keen for me to go and meet them. Located around an hour’s drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It’s owned by Guadalupe Alberto Reyes, who’s also just known as Beto. He used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working [...]

]]>I first discovered El Limon on my trip to Guatemala in early 2013. At the time we'd never bought coffee directly from Guatemala, but since then this has become one of our strongest and most amazing relationships.

My friend Raul (whom you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years, and he was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who's also just known as Beto. He used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players.

One of the main reasons I love El Limon is the desire to experiment; the farm mostly produces Bourbon and Caturra, but also plays around with a few other varietals. The experimentation comes from Beto's motivation; he has really focused on the farm over the last couple of years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair: his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm.

Pache is a dwarf mutation of Typica. It's high-yielding, and it grows well between 900 and 1,800 metres above sea level. It was first seen in Guatemala and has since been crossed with some other varietals because of its high yield, and its resistance to pests and disease.

The dedication and care devoted to each step of production is reflected in the fact that the family has built a new wet mill so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now they are able to process many lots, and keep separate days' pickings and varietals in their own parcels. With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. Again, another sign that this is a hot spot for Guatemalan coffee.

As time moves on, Beto doesn't want to stand still and is continuing to invest in the farm. He showed me lots of new planting during my recent visit, and a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm. It was a real hive of activity.

Beto and his family have always been the perfect hosts whenever I visited the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company.

In the cup this reminds me of Greek yoghurt and lemon rind but the finish does a right turn into dark chocolate and delicate allspice.

]]>I first discovered El Limon on my trip to Guatemala in early 2013. At the time we'd never bought coffee directly from Guatemala, but since ...I first discovered El Limon on my trip to Guatemala in early 2013. At the time we'd never bought coffee directly from Guatemala, but since then this has become one of our strongest and most amazing relationships.

My friend Raul (whom you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years, and he was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who's also just known as Beto. He used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players.

One of the main reasons I love El Limon is the desire to experiment; the farm mostly produces Bourbon and Caturra, but also plays around with a few other varietals. The experimentation comes from Beto's motivation; he has really focused on the farm over the last couple of years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair: his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm.

Pache is a dwarf mutation of Typica. It's high-yielding, and it grows well between 900 and 1,800 metres above sea level. It was first seen in Guatemala and has since been crossed with some other varietals because of its high yield, and its resistance to pests and disease.

The dedication and care devoted to each step of production is reflected in the fact that the family has built a new wet mill so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now they are able to process many lots, and keep separate days' pickings and varietals in their own parcels. With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. Again, another sign that this is a hot spot for Guatemalan coffee.

As time moves on, Beto doesn't want to stand still and is continuing to invest in the farm. He showed me lots of new planting during my recent visit, and a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm. It was a real hive of activity.

Beto and his family have always been the perfect hosts whenever I visited the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company.

In the cup this reminds me of Greek yoghurt and lemon rind but the finish does a right turn into dark chocolate and delicate allspice.

Country: Guatemala

Region: Palencia

Farm: El Limon

Farmer: Guadalupe Alberto Reyes a.k.a. 'Beto'

Altitude: 1,600 m.a.s]]>

Stephen LeightonCleanNo00:08:4570full​Episode 480 on Monday the 22nd of January, 2018. Costa Rica Don Mayo Finca La Loma Yellow Honey Villa Sarchi & Caturrahttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-480-on-monday-the-22nd-of-january-2018-costa-rica-don-mayo-finca-la-loma-yellow-honey-villa-sarchi-caturra-1516366927/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-480-on-monday-the-22nd-of-january-2018-costa-rica-don-mayo-finca-la-loma-yellow-honey-villa-sarchi-caturra-1516366927/#commentsSat, 20 Jan 2018 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-480-on-monday-the-22nd-of-january-2018-costa-rica-don-mayo-finca-la-loma-yellow-honey-villa-sarchi-catu-24b00f90dd1700f333f1ee8f1a4eedd1Hi there folks, listen up! This is 1 of those coffees that has quite a long name that contains quite a bit of information, and there’s even more that I didn’t put in there as I wanted to make it a little bit shorter too! So - let me explain all the bits…

‘Costa Rica’ (I’m guessing you worked this out!) is the country it’s from.

‘Don Mayo’ is the name of the micro mill where the coffee is milled and processed.

]]>Hi there folks, listen up! This is 1 of those coffees that has quite a long name that contains quite a bit of information, and there's even more that I didn't put in there as I wanted to make it a little bit shorter too! So - let me explain all the bits...

'Costa Rica' (I'm guessing you worked this out!) is the country it's from.

'Don Mayo' is the name of the micro mill where the coffee is milled and processed.

I've left the varietal information out of the total name as this is a mix of Villa Sarchi & Caturra, you can find more information about them both in our varietal archive.

See, I told you it was all important stuff!

Finca La Loma is located at an altitude of 1,850–1,900 metres above sea level in the Tarrazú region of Costa Rica, and it's owned by Hector Bonilla and his family. We first had a chance to enjoy coffee from this awesome farm/mill combo in 2014, and I'm delighted to see it back for another year. I came across it on my trip to Costa Rica in January 2013, because we were already working with the Bonilla family and their coffee from the neighbouring Finca Bella Vista.

The Don Mayo mill is somewhat of a celebrity in the world of coffee mills, winning a beautiful selection of awards for its coffees which are bought by many top buyers from around the world, and I am (of course) very pleased to be one of them.

In the cup this unique coffee hits you with peach and sharp nectarine, a white wine like acidity and finishes on fresh raspberry juice.

]]>Hi there folks, listen up! This is 1 of those coffees that has quite a long name that contains quite a bit of information, and ...Hi there folks, listen up! This is 1 of those coffees that has quite a long name that contains quite a bit of information, and there's even more that I didn't put in there as I wanted to make it a little bit shorter too! So - let me explain all the bits...

'Costa Rica' (I'm guessing you worked this out!) is the country it's from.

'Don Mayo' is the name of the micro mill where the coffee is milled and processed.

I've left the varietal information out of the total name as this is a mix of Villa Sarchi & Caturra, you can find more information about them both in our varietal archive.

See, I told you it was all important stuff!

Finca La Loma is located at an altitude of 1,850–1,900 metres above sea level in the Tarrazú region of Costa Rica, and it's owned by Hector Bonilla and his family. We first had a chance to enjoy coffee from this awesome farm/mill combo in 2014, and I'm delighted to see it back for another year. I came across it on my trip to Costa Rica in January 2013, because we were already working with the Bonilla family and their coffee from the neighbouring Finca Bella Vista.

The Don Mayo mill is somewhat of a celebrity in the world of coffee mills, winning a beautiful selection of awards for its coffees which are bought by many top buyers from around the world, and I am (of course) very pleased to be one of them.

In the cup this unique coffee hits you with peach and sharp nectarine, a white wine like acidity and finishes on fresh raspberry juice.

Country: Costa Rica

Region: Tarrazú

City: Llano Bonito de León Cortes

Farm: Finca La Loma

Farmer: Hector Bonilla

Micro mill: Don Mayo

Altitude: 1,850–1,900 m.a.s.l.

Variety: Villa Sarchi & Caturra

Processing system: Yellow honey and sun dried

]]>Stephen LeightonCleanNo00:14:1069full​Episode 479 on Monday the 15th of January, 2018. Nicaragua Las Delicias Washed Longberryhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-479-on-monday-the-15th-of-january-2018-nicaragua-las-delicias-washed-longberry-1515774271/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-479-on-monday-the-15th-of-january-2018-nicaragua-las-delicias-washed-longberry-1515774271/#commentsSat, 13 Jan 2018 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-479-on-monday-the-15th-of-january-2018-nicaragua-las-delicias-washed-longberry-1515774271-24b00f90dd1700f333f1ee8f1a4eedd1This is a brand new farm to us from the department of Jinotega, in the community of Lipululu. Although brand new, it comes from people who we know well and have worked with for over ten years. The family Mierisch (who you may recognise from such farms as Limoncillo, Mama Mina, Escondida and Milligros) have worked with us over that time to bring us delicious coffee.

Much of that deliciousness is thanks to their amazing processing, and Eleane is in charge of that. She works in the family business but has never owned her own farm – until last year, when she acquired Las Delicias.

The farm is located in the region of Jinotega at an average altitude of 1,450 metres above sea leve. It is located next to another Mierisch farm, which you might have heard of; it’s called San José.

Eleane knows the area very well, and knows the land and what it’s capable of producing. Add to this her passion for coffee, and you can start to understand why she wanted [...]

]]>This is a brand new farm to us from the department of Jinotega, in the community of Lipululu. Although brand new, it comes from people who we know well and have worked with for over ten years. The family Mierisch (who you may recognise from such farms as Limoncillo, Mama Mina, Escondida and Milligros) have worked with us over that time to bring us delicious coffee.

Much of that deliciousness is thanks to their amazing processing, and Eleane is in charge of that. She works in the family business but has never owned her own farm – until last year, when she acquired Las Delicias.

The farm is located in the region of Jinotega at an average altitude of 1,450 metres above sea leve. It is located next to another Mierisch farm, which you might have heard of; it's called San José.

Eleane knows the area very well, and knows the land and what it's capable of producing. Add to this her passion for coffee, and you can start to understand why she wanted to produce coffee on a farm of her own.

The Longberry varietal is the fruit of some of the amazing experimental work that's taking place at Limoncello, another Mierisch farm. To explain a little bit of the story behind it, I'll hand over to another Mierisch that I just so happen to know. Oh hi there, Erwin!

Here my 'story' begins back in mid-2001. I sound like a grandfather ...My father and I were coming back from visiting some top farms in Nicaragua, as we sometimes did – and do – in order to learn from our neighbours. If we discover anything worthwhile we then implement those things to improve efficiency and quality on our own farms.As we drove past the UNICAFE experiment station Juanetillo, which had gone under, a man on the side of the road flagged us down and explained to us how the experiment station had closed down and that his 'severance' was tools and coffee seeds since they did not have the cash to pay him. He asked if we would be interested in helping him out by purchasing these items off of him. In all honesty, I was not very happy that my father forced me to stop to see what this man wanted; therefore, I was not very receptive to his offer, but I purchased a bag of seeds and old beaten up shovels. I gave no immediate thought to the 20 lb bag of coffee seeds that was labelled as JAVA.My father later showed these seeds to our then-supervising agronomist Ing. Patricia Contreras, who had worked at that research station, and she was ecstatic. She told us about how great this coffee was, but also that it was not very productive nor resistant to disease, as she recalled from running this study at Juanetillo back in the '80s. She also said that the real name for it is Longberry and that it has its roots in Ethiopia.We began to run some more experiments – various altitudes and processing methods – and have been learning how to manage it since.---

As far as we can tell the Longberry varietal is a Typica-type coffee because of its bean shape, as is the Geisha. Its physical appearance is a uniform seed that is elongated and has been described by several of our customers as an 'Ethiopian Long Berry type'.

In the cup there are lemons and lychees with a milk chocolate sweetness. It has a complex and super interesting finish.

]]>This is a brand new farm to us from the department of Jinotega, in the community of Lipululu. Although brand new, it comes from people ...This is a brand new farm to us from the department of Jinotega, in the community of Lipululu. Although brand new, it comes from people who we know well and have worked with for over ten years. The family Mierisch (who you may recognise from such farms as Limoncillo, Mama Mina, Escondida and Milligros) have worked with us over that time to bring us delicious coffee.

Much of that deliciousness is thanks to their amazing processing, and Eleane is in charge of that. She works in the family business but has never owned her own farm – until last year, when she acquired Las Delicias.

The farm is located in the region of Jinotega at an average altitude of 1,450 metres above sea leve. It is located next to another Mierisch farm, which you might have heard of; it's called San José.

Eleane knows the area very well, and knows the land and what it's capable of producing. Add to this her passion for coffee, and you can start to understand why she wanted to produce coffee on a farm of her own.

The Longberry varietal is the fruit of some of the amazing experimental work that's taking place at Limoncello, another Mierisch farm. To explain a little bit of the story behind it, I'll hand over to another Mierisch that I just so happen to know. Oh hi there, Erwin!

Here my 'story' begins back in mid-2001. I sound like a grandfather ...My father and I were coming back from visiting some top farms in Nicaragua, as we sometimes did – and do – in order to learn from our neighbours. If we discover anything worthwhile we then implement those things to improve efficiency and quality on our own farms.As we drove past the UNICAFE experiment station Juanetillo, which had gone under, a man on the side of the road flagged us down and explained to us how the experiment station had closed down and that his 'severance' was tools and coffee seeds since they did not have the cash to pay him. He asked if we would be interested in helping him out by purchasing these items off of him. In all honesty, I was not very happy that my father forced me to stop to see what this man wanted; therefore, I was not very receptive to his offer, but I purchased a bag of seeds and old beaten up shovels. I gave no immediate thought to the 20 lb bag of coffee seeds that was labelled as JAVA.My father later showed these seeds to our then-supervising agronomist Ing. Patricia Contreras, who had worked at that research station, and she was ecstatic. She told us about how great this coffee was, but also that it was not very productive nor resistant to disease, as she recalled from running this study at Juanetillo back in the '80s. She also said that the real name for it is Longberry and that it has its roots in Ethiopia.We began to run some more experiments – various altitudes and processing methods – and have been learning how to manage it since.---

As far as we can tell the Longberry varietal is a Typica-type coffee because of its bean shape, as is the Geisha. Its physical appearance is a uniform seed that is elongated and has been described by several of our customers as an 'Ethiopian Long Berry type'.

In the cup there are lemons and lychees with a milk chocolate sweetness. It has a complex and super interesting finish.

Country: Nicaragua

Municipality: Lipululu

Region: Jinotenga

Farm name: Las Delicias

Farmer: Eleane Mierisch

Farm size: 20 manzanas (hectares)

Coffee growing area: 20 hectares

Harvest months: December–February

Altitude: 1,450 m.a.s.l.

Varietal: Longberry

Processing method: Washed

Diurnal temperature cy]]>

Stephen LeightonCleanNo68full​Episode 478 on Monday the 8th of January, 2018. Brazil Fazenda Passeio Pulped Natural Rubihttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-478-on-monday-the-8th-of-january-2018-brazil-fazenda-passeio-pulped-natural-rubi-1515153708/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-478-on-monday-the-8th-of-january-2018-brazil-fazenda-passeio-pulped-natural-rubi-1515153708/#commentsSat, 06 Jan 2018 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-478-on-monday-the-8th-of-january-2018-brazil-fazenda-passeio-pulped-natural-rubi-1515153708-24b00f90dd1700f333f1ee8f1a4eedd1The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top-class specialty coffee is second to none.

The farm employs a high number of skilled workers to carry out most of the production process by hand, in order to guarantee quality. They do everything, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.

The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order [...]

]]>The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top-class specialty coffee is second to none.

The farm employs a high number of skilled workers to carry out most of the production process by hand, in order to guarantee quality. They do everything, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.

The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.

Passeio’s coffee is picked by hand only when the cherries reach an advanced stage of ripeness, to avoid processing green beans. Pulped natural lots such as this one are pulped and then, rather than being soaked and washed, they are immediately transferred to the patios for drying, with the bean’s sticky outer mucilage still attached. The coffee is then kept in wooden resting bins for a minimum of 60 days before the final dry milling, and is sorted immediately prior to export.

The farm cultivates several different varietals: this Rubi lot, a hybrid of Mundo Novo, and Catuaí. This single-varietal lot was harvested and processed separately from other lots to maintain its own distinct characteristics.

In the cup expect delicious creamy milk chocolate with caramel and Brazil nut and a finish of apricot jam.

]]>The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and ...The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top-class specialty coffee is second to none.

The farm employs a high number of skilled workers to carry out most of the production process by hand, in order to guarantee quality. They do everything, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.

The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.

Passeio’s coffee is picked by hand only when the cherries reach an advanced stage of ripeness, to avoid processing green beans. Pulped natural lots such as this one are pulped and then, rather than being soaked and washed, they are immediately transferred to the patios for drying, with the bean’s sticky outer mucilage still attached. The coffee is then kept in wooden resting bins for a minimum of 60 days before the final dry milling, and is sorted immediately prior to export.

The farm cultivates several different varietals: this Rubi lot, a hybrid of Mundo Novo, and Catuaí. This single-varietal lot was harvested and processed separately from other lots to maintain its own distinct characteristics.

In the cup expect delicious creamy milk chocolate with caramel and Brazil nut and a finish of apricot jam.

In the cup you get an insight into my Christmas: dark chocolate, dried fruit, boozy and orange peel. Yes that's the Steve Leighton Christmas in coffee descriptors!

]]>It just wouldn't be Christmas without a Christmas blend now, would it?!
Now in its TWELFTH (!) year of Christmas blends here at Has Bean, this is our ...It just wouldn't be Christmas without a Christmas blend now, would it?!

Now in its TWELFTH (!) year of Christmas blends here at Has Bean, this is our take on the perfect espresso to enjoy at this wonderful festive time of year.

This blend can only be roasted throughout the month of December. Some fella in a red suit (no, not me!) said so, so make sure to enjoy it while you can!

50% El Salvador Finca Alaska Washed Bourbon

30% Guatemala El Limon Washed Pache

20% El Salvador Finca La Ilusion Natural Bourbon

In the cup you get an insight into my Christmas: dark chocolate, dried fruit, boozy and orange peel. Yes that's the Steve Leighton Christmas in coffee descriptors!

In the cup this delicate flower of a coffee has lemon rind, a sugar-type sweetness and a big bunch of flowers that hit you in your mouth on the finish.

]]>It just wouldn't be Christmas without a Christmas blend now, would it?!
Now in its TWELFTH (!) year of Christmas blends here at Has Bean, this is our take ...It just wouldn't be Christmas without a Christmas blend now, would it?!

Now in its TWELFTH (!) year of Christmas blends here at Has Bean, this is our take on possibly the best cup of filter coffee you'll enjoy this festive season.

This blend can only be roasted throughout the month of December. Some fella in a red suit (no, not me!) said so, so make sure to enjoy it while you can!

60% Kenya Kiriga Estate AB Washed

40% Ethiopia Mokanissa Bulega Washed

In the cup this delicate flower of a coffee has lemon rind, a sugar-type sweetness and a big bunch of flowers that hit you in your mouth on the finish.

]]>Stephen LeightonCleanNo00:12:4465fullEpisode 475 on Monday the 18th of December, 2017. El Salvador Finca La Lagunita Washed Bourbonhttp://inmymugaudio.podbean.com/e/episode-475-on-monday-the-18th-of-december-2017-el-salvador-finca-la-lagunita-washed-bourbon-1513357105/
http://inmymugaudio.podbean.com/e/episode-475-on-monday-the-18th-of-december-2017-el-salvador-finca-la-lagunita-washed-bourbon-1513357105/#commentsSat, 16 Dec 2017 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/episode-475-on-monday-the-18th-of-december-2017-el-salvador-finca-la-lagunita-washed-bourbon-1513357105-24b00f90dd1700f333f1ee8f1a4eedd1On top of the Nymph Lagoon (a volcanic crater nested in Apaneca) Finca La Lagunita is located at an altitude of 1,650 metres above sea level. Within its 4.9 hectares, 3.5 ha. are dedicated to coffee and it’s mainly Bourbon and Typica that mainly grow, there’s a bit of Elephante too. The top of the hill has been kept as a native forest, a sanctuary of trees that are hundreds of years old, and as I’m sure you can imagine an area like that also attracts loads of birds and animals so it serves as a wonderful nature reserve too.

This piece of land was Gloria’s first farm, and she holds it very close to her heart. When her father, José María Rodríguez died in 1975 it was time f [...]

]]>On top of the Nymph Lagoon (a volcanic crater nested in Apaneca) Finca La Lagunita is located at an altitude of 1,650 metres above sea level. Within its 4.9 hectares, 3.5 ha. are dedicated to coffee and it's mainly Bourbon and Typica that mainly grow, there's a bit of Elephante too. The top of the hill has been kept as a native forest, a sanctuary of trees that are hundreds of years old, and as I'm sure you can imagine an area like that also attracts loads of birds and animals so it serves as a wonderful nature reserve too.

This piece of land was Gloria's first farm, and she holds it very close to her heart. When her father, José María Rodríguez died in 1975 it was time for her to learn all the responsibilities of coffee farming, he symbolically presented her with his higher altitude farm: La Lagunita. Gloria's father’s plan was to have his only daughter earn her own money to pay for her university and expenses.

I was lucky enough to get to visit the farm on my trip to El Salvador 2 years ago, you can read a little about it if you like...

Gloria works under strict specialty coffee standards such as only harvesting fully ripe cherries, careful milling, appreciative pruning, etc., while she is blessed by amazing coffee terroir conditions such as altitude, sandy loam soils and rich in organic matter, among others. Coffee pickers are selected from her staff based on their experience and passion, and their understanding on the requirements to obtain high-quality coffee.

Each year Gloria employs around 35 people during the harvesting season, and all year round she manages a permanent "winter works" team of 15 people. The idea is to have a solid trained and skilled working group that receive better wages and working conditions. Gloria pays during harvest around 90% above legal minimum wage to give workers incentive and assure the best coffee cherries possible. After every production cycle, she gives a proportional bonus according to every week of labour of her “winter workers” that normally derives into a 1.2 months extra of income for them.

La Lagunita had four foliar ​fertilizations and two soil fertilizations, its soil type is predominantly sandy loam, and rainfall is between 2,000 to 2,700mm annually. With the additional income from auctioned coffee, Gloria plans to improve husbandry practices at her farm and keep focus on improving quality at both the farm and mill level.

This coffee is a washed coffee and I get quite a few emails asking me what on earth that means, well my friends...I made a video!

In the cup this is a classic El Salvador with milk chocolate loveliness and a walnut edge to it. However, it gets a little more complex than that, with hints of pear and an icing sugar sweetness that carries on in the aftertaste.

]]>On top of the Nymph Lagoon (a volcanic crater nested in Apaneca) Finca La Lagunita is located at an altitude of 1,650 metres above sea ...On top of the Nymph Lagoon (a volcanic crater nested in Apaneca) Finca La Lagunita is located at an altitude of 1,650 metres above sea level. Within its 4.9 hectares, 3.5 ha. are dedicated to coffee and it's mainly Bourbon and Typica that mainly grow, there's a bit of Elephante too. The top of the hill has been kept as a native forest, a sanctuary of trees that are hundreds of years old, and as I'm sure you can imagine an area like that also attracts loads of birds and animals so it serves as a wonderful nature reserve too.

This piece of land was Gloria's first farm, and she holds it very close to her heart. When her father, José María Rodríguez died in 1975 it was time for her to learn all the responsibilities of coffee farming, he symbolically presented her with his higher altitude farm: La Lagunita. Gloria's father’s plan was to have his only daughter earn her own money to pay for her university and expenses.

I was lucky enough to get to visit the farm on my trip to El Salvador 2 years ago, you can read a little about it if you like...

Gloria works under strict specialty coffee standards such as only harvesting fully ripe cherries, careful milling, appreciative pruning, etc., while she is blessed by amazing coffee terroir conditions such as altitude, sandy loam soils and rich in organic matter, among others. Coffee pickers are selected from her staff based on their experience and passion, and their understanding on the requirements to obtain high-quality coffee.

Each year Gloria employs around 35 people during the harvesting season, and all year round she manages a permanent "winter works" team of 15 people. The idea is to have a solid trained and skilled working group that receive better wages and working conditions. Gloria pays during harvest around 90% above legal minimum wage to give workers incentive and assure the best coffee cherries possible. After every production cycle, she gives a proportional bonus according to every week of labour of her “winter workers” that normally derives into a 1.2 months extra of income for them.

La Lagunita had four foliar ​fertilizations and two soil fertilizations, its soil type is predominantly sandy loam, and rainfall is between 2,000 to 2,700mm annually. With the additional income from auctioned coffee, Gloria plans to improve husbandry practices at her farm and keep focus on improving quality at both the farm and mill level.

This coffee is a washed coffee and I get quite a few emails asking me what on earth that means, well my friends...I made a video!

In the cup this is a classic El Salvador with milk chocolate loveliness and a walnut edge to it. However, it gets a little more complex than that, with hints of pear and an icing sugar swe]]>

Stephen LeightonCleanNo64full​Episode 474 on Monday the 11th of December, 2017. Nicaragua Finca Limoncillo Pulped Natural Ethiosarhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-474-on-monday-the-11th-of-december-2017-nicaragua-finca-limoncillo-pulped-natural-ethiosar-1512760286/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-474-on-monday-the-11th-of-december-2017-nicaragua-finca-limoncillo-pulped-natural-ethiosar-1512760286/#commentsSat, 09 Dec 2017 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-474-on-monday-the-11th-of-december-2017-nicaragua-finca-limoncillo-pulped-natural-ethiosar-1512760286-24b00f90dd1700f333f1ee8f1a4eedd1The story of Has Bean and Finca Limoncillo has been told many many times, but it’s one that I really love to share. So much of where we are today has come from this relationship, and I’m super proud of everything that’s happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worke [...]

]]>The story of Has Bean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.

The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship.

Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. Is. Huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.
Provide free housing for 60 families.
Provide free electricity and running water for their workers' homes.
Provide free food for all workers.
Provide free daycare facilities for families to use.
Provide free healthcare facilities.
Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!

So what's this Ethiosar varietal, I hear you ask? Well, this is the fourth year we've been lucky enough to have some, and it comes from the hard work of the Mierisch family and their cousin Ricardo. He owns a farm near to Limoncillo, but at a much lower altitude of 800 metres above sea level. Ricardo noticed that his yield and his plants were suffering and that they seemed to be becoming more suscep7tible to disease. He put this down to growing issues in Nicaragua, a change in climate, increased rains and his low altitude. But from experiments he was running on the farm, he noticed that this newly-spliced varietal he had put together was thriving. It was fruiting much more than the other plants and was not suffering.

The varietal, Ethiosar, is a stable hybrid plant. It's a cross of an Ethiopian variety (Sudan Rume) with a Sarchimor (a cross of a Villa Sarchi with a Timor variety). The offspring of this plant is then crossed once again with a Villa Sarchi, which is an improved Caturra / Bourbon from Costa Rica.

The Timor variety is the Robusta variety used to produce all the Catimors. In short, it only has a very small percentage of Catimor in it, thus making it very resistant to leaf rust in most parts of the world. The Sudan Rume is a very old variety of Typica from Ethiopia. Both Sudan Rume and Villa Sarchi are known for their great cup characteristics.

What Ethiosar does is increase production by up to 40% whilst only needing 2,800 plants per manzana, whereas with Caturra you would need 4,000 plants. This may not seem important until you begin to think that each plant needs fertiliser. So not only are you getting more yield but it's cheaper to grow because you need less fertiliser and less plants (plants have to be grown or bought), and it's also quicker to pick. On top of all of this, it's super tasty.

In the cup think green apple meets caramel down a dark alley and they mix themselves up. There's also an apple juice like acidity + a dark chocolate finish = leaving you wanting more!

]]>The story of Has Bean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where ...The story of Has Bean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.

The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship.

Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. Is. Huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.

Provide free housing for 60 families.

Provide free electricity and running water for their workers' homes.

Provide free food for all workers.

Provide free daycare facilities for families to use.

Provide free healthcare facilities.

Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!

So what's this Ethiosar varietal, I hear you ask? Well, this is the fourth year we've been lucky enough to have some, and it comes from the hard work of the Mierisch family and their cousin Ricardo. He owns a farm near]]>

Stephen LeightonCleanNo00:16:5063fullEpisode 473 on Monday the 4th of December, 2017. Guatemala El Limon Washed Caturrahttp://inmymugaudio.podbean.com/e/episode-473-on-monday-the-4th-of-december-2017-guatemala-el-limon-washed-caturra-1512389767/
http://inmymugaudio.podbean.com/e/episode-473-on-monday-the-4th-of-december-2017-guatemala-el-limon-washed-caturra-1512389767/#commentsMon, 04 Dec 2017 09:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/episode-473-on-monday-the-4th-of-december-2017-guatemala-el-limon-washed-caturra-1512389767-24b00f90dd1700f333f1ee8f1a4eedd1I first discovered El Limon on my trip to Guatemala in early 2013, at the time we’d never bought coffee directly from Guatemala; but since then this has become one of our strongest and most amazing relationships.

My friend Raul (who you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years and was very keen for me to go and meet them. Located around an hour’s drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It’s owned by Guadalupe Alberto Reyes, who used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as t [...]

]]>I first discovered El Limon on my trip to Guatemala in early 2013, at the time we'd never bought coffee directly from Guatemala; but since then this has become one of our strongest and most amazing relationships.

My friend Raul (who you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years and was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players.

One of the main reason I love El Limon is the desire to experiment, it mostly produces Bourbon and Caturra but also plays around with a few other varietals. The experimentation comes from the motivation of 'Beto', who has really focused on the farm in the last three years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair; his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm.

The dedication and care devoted to each step of production is reflected in the fact that they have built a new wet mill so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now they are able to process many lots, and keep separate days' pickings and varietals in their own parcels. With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. Again, another sign that this is a hot spot for Guatemalan coffee.

As time moves on Beto doesn't want to stand still and is continuing to invest in the farm, recently he showed me lots of new planting during my visit, as well as a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm, it was a real hive of activity.

Beto and his family have always been the perfect hosts when I have visited the farm, they are such welcoming people and take great pride in showing me around their farm. 1 of the kindest things they've done for me is welcome me into their home when I am visiting, and they always prepare the most amazing meals! When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked and not from a restaurant or roadside pop-up cafe...traditional Guatemalan meals are just the ticket and I always look forwards to the food, but mainly I look forward to the company.

In the cup expect a super hit of lemon and lime, then it pushes blood orange into the citrus party. Hints of milk chocolate can’t hide the beautiful crisp acidic finish.

]]>I first discovered El Limon on my trip to Guatemala in early 2013, at the time we'd never bought coffee directly from Guatemala; but since ...I first discovered El Limon on my trip to Guatemala in early 2013, at the time we'd never bought coffee directly from Guatemala; but since then this has become one of our strongest and most amazing relationships.

My friend Raul (who you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years and was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players.

One of the main reason I love El Limon is the desire to experiment, it mostly produces Bourbon and Caturra but also plays around with a few other varietals. The experimentation comes from the motivation of 'Beto', who has really focused on the farm in the last three years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair; his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm.

The dedication and care devoted to each step of production is reflected in the fact that they have built a new wet mill so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now they are able to process many lots, and keep separate days' pickings and varietals in their own parcels. With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. Again, another sign that this is a hot spot for Guatemalan coffee.

As time moves on Beto doesn't want to stand still and is continuing to invest in the farm, recently he showed me lots of new planting during my visit, as well as a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm, it was a real hive of activity.

Beto and his family have always been the perfect hosts when I have visited the farm, they are such welcoming people and take great pride in showing me around their farm. 1 of the kindest things they've done for me is welcome me into their home when I am visiting, and they always prepare the most amazing meals! When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked and not from a restaurant or roadside pop-up cafe...traditional Guatemalan meals are just the ticket and I always look forwards to the food, but mainly I look forward to the company.

In the cup expect a super hit of lemon and lime, then it pushes blood orange into the citrus party. Hints of milk chocolate can’t hide the beautiful crisp acidic finish.

Alejandro and I have actually been working together since 2008, and in that time it’s gone from a working relationship to Ale being one of my closest friends. He became involved in coffee in 2008 as he had just relocated to El Salvador from New York, where he’d been working as a city banker. With his first son on the way and the hustle and bustle of New York no place to bring up a family, the draw of home and El Salvador was just far too strong to ignore.

While looking for work in El Salvador, Ale decided to help his father with some of his business interests and investments. His father had inherited several coffee farms from his grandfather and was unsure what to do with them. One of the investments pricked Ale’s interest – a farm called Finca Argentina. The [...]

]]>It brings me great pleasure to start typing this because 2017 marks the seventh year that we're roasting coffee from Finca Argentina and its farmer, the always awesome Alejandro Martinez!

Alejandro and I have actually been working together since 2008, and in that time it's gone from a working relationship to Ale being one of my closest friends. He became involved in coffee in 2008 as he had just relocated to El Salvador from New York, where he'd been working as a city banker. With his first son on the way and the hustle and bustle of New York no place to bring up a family, the draw of home and El Salvador was just far too strong to ignore.

While looking for work in El Salvador, Ale decided to help his father with some of his business interests and investments. His father had inherited several coffee farms from his grandfather and was unsure what to do with them. One of the investments pricked Ale’s interest – a farm called Finca Argentina. The reason it really got Ale's attention was that he saw the farm had once yielded loads of coffee but was now producing a fraction of its old yield. His father gave him permission to see what could be done to make the farm successful again.

Ale found out the farm had been classified for a Q auction back in 2005. Thinking there may be a specialty buyer out there, he and his cousin (who lived in London) went about sending samples to coffee roasters anywhere they could. One of those samples arrived at Has Bean Towers, just like a lot of other samples do, but – unusually – I liked the coffee. And the rest, as they say, is history.

Since then Finca Argentina has gone from strength to strength, but not without bumps in the road. In 2013 the farm suffered the worst harvest on record, with only 70 bags harvested due to a massive issue with leaf rust. But with investment and hard work, the farmers have bought a neighbouring farm; the future is amazingly bright for Ale, his father, his family and Finca Argentina.

This coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.

The farm is based in the Apaneca-Ilamtepec mountain range, and is near the town of Turin in the Ahuachapán department. Sixteen people work on the farm during the non-picking season, maintaining and tending to the plants. This number of workers goes up to 50 people during the picking period. The altitude of the farm is 1,300 m.a.s.l. The coffee is a washed process coffee, and it's sun dried on patios.

In the cup this coffee is super moreish with buckets of milk chocolate and caramel being thrown around everywhere. There's also a sweet whoosh of orange and a green apple acidity.

]]>It brings me great pleasure to start typing this because 2017 marks the seventh year that we're roasting coffee from Finca Argentina and its farmer, the always ...It brings me great pleasure to start typing this because 2017 marks the seventh year that we're roasting coffee from Finca Argentina and its farmer, the always awesome Alejandro Martinez!

Alejandro and I have actually been working together since 2008, and in that time it's gone from a working relationship to Ale being one of my closest friends. He became involved in coffee in 2008 as he had just relocated to El Salvador from New York, where he'd been working as a city banker. With his first son on the way and the hustle and bustle of New York no place to bring up a family, the draw of home and El Salvador was just far too strong to ignore.

While looking for work in El Salvador, Ale decided to help his father with some of his business interests and investments. His father had inherited several coffee farms from his grandfather and was unsure what to do with them. One of the investments pricked Ale’s interest – a farm called Finca Argentina. The reason it really got Ale's attention was that he saw the farm had once yielded loads of coffee but was now producing a fraction of its old yield. His father gave him permission to see what could be done to make the farm successful again.

Ale found out the farm had been classified for a Q auction back in 2005. Thinking there may be a specialty buyer out there, he and his cousin (who lived in London) went about sending samples to coffee roasters anywhere they could. One of those samples arrived at Has Bean Towers, just like a lot of other samples do, but – unusually – I liked the coffee. And the rest, as they say, is history.

Since then Finca Argentina has gone from strength to strength, but not without bumps in the road. In 2013 the farm suffered the worst harvest on record, with only 70 bags harvested due to a massive issue with leaf rust. But with investment and hard work, the farmers have bought a neighbouring farm; the future is amazingly bright for Ale, his father, his family and Finca Argentina.

This coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.

The farm is based in the Apaneca-Ilamtepec mountain range, and is near the town of Turin in the Ahuachapán department. Sixteen people work on the farm during the non-picking season, maintaining and tending to the plants. This number of workers goes up to 50 people during the picking period. The altitude of the farm is 1,300 m.a.s.l. The coffee is a washed process coffee, and it's sun dried on patios.

In the cup this coffee is super moreish with buckets of milk chocolate and caramel being thrown around everywhere. There's also a sweet whoosh of orange and a green apple acidity.

Country: El Salvador

District: Ahuachapán

Municipality: Ahuachapán

Nearest city: Turin

Farm: Finca Argentina

Owner: Alejandro Martinez

Altitude: 1,300 m.a.s.l.

Varietal: Bourbon

Processing method: Washed

Drying method: Patios

]]>Stephen LeightonCleanNo00:10:0461full​Episode 471 on Monday the 20th of November, 2017. Kenya Kiriga Estate AA Washedhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-471-on-monday-the-20th-of-november-2017-kenya-kiriga-estate-aa-washed-1510932903/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-471-on-monday-the-20th-of-november-2017-kenya-kiriga-estate-aa-washed-1510932903/#commentsSat, 18 Nov 2017 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-471-on-monday-the-20th-of-november-2017-kenya-kiriga-estate-aa-washed-1510932903-24b00f90dd1700f333f1ee8f1a4eedd1Well hello there everyone, Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga Estate in Kenya

The first coffee bush at Kiriga Estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang’a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realized this dream in 1976.

Sadly the b [...]

]]>Well hello there everyone, Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga Estate in Kenya :)

The first coffee bush at Kiriga Estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang'a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realized this dream in 1976.

Sadly the boy, or Mr. A. N. Gakunga, passed away in July 2014. By the time of his death, Mr. Gakunga had passed on the love of coffee, and the mantle of Kiriga coffee estate, to Dr. Brian Ndungíu Gakunga. Brian was his second child, and the eldest son out of his six children. According to Kikuyu cultural naming systems, Brian is named after Mr. Gakungaís' father, who was both his grandfather and his pioneer coffee farmer.

Dr. Brian Gakunga is a coffee farmer who is well known in Kenyan coffee circles. He is a founding member and a former long-serving Honorary Secretary of the Kenya Coffee Producers Association, which is a national farmer's organization that works to promote the economic and social interests of the coffee farmers through active participation in the national and international arena.
Brian is also a former Board Member and Chairman of Transitional Exchange Committee (operationally, he was the then-Chairman of Nairobi Coffee Exchange), where over 90% of all of Kenya's coffee is currently sold. He's also currently the Founding Chairman of Africa Coffee Farmers' Network.
Africa Coffee Farmers' Network represents the interests of coffee farmers, as spelled out in the organisation's core objective of improving the earnings of poor coffee farmers in order to break the vicious cycle of poverty. One way of doing this is by getting direct sales for the farmers.

The Kiriga Estate sits between 1,550 and 1,650 metres above sea level. It is approximately five kilometres from Thika town, which is an industrial town in the central province of Kenya. It's four kilometres from Blue Posts hotel, which has the famous Chania and Thika falls. Thika lies 50 kilometres northeast of Nairobi.

Administratively, Kiriga coffee estate is in the Gatanga constituency of Muranga county, and it's separated from Kiambu county by the Chania river.

Kiriga coffee is Arabica of predominantly SL28 variety (notable for its world-renowned cup quality). The farm has an estimated two hectares of Ruiru 11 variety (which has improved resistance to coffee berry disease and leaf rust); some K7 variety (similar characteristics as SL28, but with better resistance to leaf rust compared to SL28); and a field of the newest Batian variety. About 60% of the coffee that the estate produces is AA/AB.

All coffee activities at Kiriga are carried out from the coffee nursery to all the farm operations (pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting). Wet mill operations are also carried out on the factory level. Kiriga delivers both parchment coffee and Mbuni (naturals) to the commercial dry mill for milling and grading, in preparation for sale at the coffee auction and in direct sale.

In addition to growing coffee the estate also has, I was told, shoats (sheep and goats), a dairy, and the potential to keep fish. It's all about diversity, and what's more diverse than a 'shoat'?! The estate is also occasionally visited by two hippos, in addition to some bird-life, while also being the home of a family of monkeys.

Kiriga irrigated all its coffee trees – despite the crippling electricity costs involved – during the dry season that happened earlier this year, in order to ensure their high standards were maintained despite the weather.

By the end of 2015 the estate changed the cycle of its coffee trees by removing the old heads and growing new heads, which in return gave a higher yield of bold beans with the characteristic 'Kiriga coffee characteristics'. Over 40% of the 'old heads' had to go! This is way above the recommended 25%, and as a result we expect to have decreased yield but increased quality.

At Kiriga they talk about having a 'Kiriga Family'; and it's a big family that reaches up to 180 people at the busiest times of year! 30% of the total workforce is made up of resident families who live on the estate, and 50% of those know no other home. The remaining percentage consists of smallholder farmers who commute daily and depend on the estate for survival. There are smallholder farmers who have been part of the family since 1976 and have no desire to work anywhere else, commuting a whopping 10 KM (or more!) daily, past other estates, just to work at Kiriga.

Something really amazing I wanted to tell you about is the Kiriga Welfare Fund. In the past the estate saw its workers get turned away from banks when they tried to acquire loans for dealing with family issues or emergencies. To help his 'Kiriga Family', over the past year Brian has encouraged the workers to set up a welfare group with him as its patron, and Brian has provided money for loaning out to staff according to their most pressing needs.

Brian has also approached a banking institution to see whether they can fund workers to acquire dairy animals on loan and repay from the milk proceeds. Under such an arrangement, 50% of the proceeds would go towards paying for the loan. A market would be readily available and the remaining 50% would be extra income to the workers. This is ongoing and, if successful, it would have the effect of supplementing the workers' wages and greatly improving their quality of life.

Many of the estate farms around Kiriga have been sold off to make housing estates. Whilst this is a challenge for the future, in the immediate period Brian is actually finding this helpful, as there are more skilled pickers available (who were working on the other farms).

During my visit to Kenya in 2015 I was fortunate enough to spend some time chatting with Brian. I even managed to record some of it, too! Make sure to have a listen : )

In the cup expect a rush of blackcurrant Ribena alongside a chocolate sweetness that's perfectly balanced with a great body. The finish has a delicate black pepper spiciness that's delicate but adds plenty of interest.

]]>Well hello there everyone, Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga Estate in ...Well hello there everyone, Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga Estate in Kenya :)

The first coffee bush at Kiriga Estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang'a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realized this dream in 1976.

Sadly the boy, or Mr. A. N. Gakunga, passed away in July 2014. By the time of his death, Mr. Gakunga had passed on the love of coffee, and the mantle of Kiriga coffee estate, to Dr. Brian Ndungíu Gakunga. Brian was his second child, and the eldest son out of his six children. According to Kikuyu cultural naming systems, Brian is named after Mr. Gakungaís' father, who was both his grandfather and his pioneer coffee farmer.

Dr. Brian Gakunga is a coffee farmer who is well known in Kenyan coffee circles. He is a founding member and a former long-serving Honorary Secretary of the Kenya Coffee Producers Association, which is a national farmer's organization that works to promote the economic and social interests of the coffee farmers through active participation in the national and international arena.

Brian is also a former Board Member and Chairman of Transitional Exchange Committee (operationally, he was the then-Chairman of Nairobi Coffee Exchange), where over 90% of all of Kenya's coffee is currently sold. He's also currently the Founding Chairman of Africa Coffee Farmers' Network.

Africa Coffee Farmers' Network represents the interests of coffee farmers, as spelled out in the organisation's core objective of improving the earnings of poor coffee farmers in order to break the vicious cycle of poverty. One way of doing this is by getting direct sales for the farmers.

The Kiriga Estate sits between 1,550 and 1,650 metres above sea level. It is approximately five kilometres from Thika town, which is an industrial town in the central province of Kenya. It's four kilometres from Blue Posts hotel, which has the famous Chania and Thika falls. Thika lies 50 kilometres northeast of Nairobi.

Administratively, Kiriga coffee estate is in the Gatanga constituency of Muranga county, and it's separated from Kiambu county by the Chania river.

Kiriga coffee is Arabica of predominantly SL28 variety (notable for its world-renowned cup quality). The farm has an estimated two hectares of Ruiru 11 variety (which has improved resistance to coffee berry disease and leaf rust); some K7 variety (similar characteristics as SL28, but with better resistance to leaf rust compared to SL28); and a field of the newest Batian variety. About 60% of the coffee that the estate produces is AA/AB.

All coffee activities at Kiriga are carried out from the coffee nursery to all the farm operations (pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting). Wet mill operations are also carried out on the factory level. Kiriga delivers both parchment coffee and Mbuni (naturals) to the commercial dry mill for milling and grading, in preparation for sale at the coffee auction and in direct sale.

In addition to growing coffee the estate also has, I was told, shoats (sheep and goats), a dairy, and the potential to keep fish. It's all about diversity, and what's more diverse than a 'shoat'?! The estate is also o]]>

Stephen LeightonCleanNo00:08:5060full​Episode 470 on Monday the 13th of November, 2017. ​El Salvador Finca Las Brumas Washed SL 28http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-470-on-monday-the-13th-of-november-2017-%e2%80%8bel-salvador-finca-las-brumas-washed-sl-28-1510317258/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-470-on-monday-the-13th-of-november-2017-%e2%80%8bel-salvador-finca-las-brumas-washed-sl-28-1510317258/#commentsSat, 11 Nov 2017 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-470-on-monday-the-13th-of-november-2017-%e2%80%8bel-salvador-finca-las-brumas-washed-sl-28-1510317258-24b00f90dd1700f333f1ee8f1a4eedd1Juan Jose Ernesto ‘Neto’ Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL.

Both companies gave him the opportunity to meet ‘Grano de Oro’ from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he’s gained through the years.

During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.

The farm, Las Brumas, is located between 45 to 60 minu [...]

]]>Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL.

Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years.

During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.

The farm, Las Brumas, is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.

The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history.

One of the most important elements is the micro climate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes).

Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.

In the cup this starts of as a regular El Salvadorian coffee. But it’s only as it develops and you get red wine, a big body and an orange juice like acidity that’s fresh and juicy.

]]>Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his ...Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL.

Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years.

During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.

The farm, Las Brumas, is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.

The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history.

One of the most important elements is the micro climate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes).

Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.

In the cup this starts of as a regular El Salvadorian coffee. But it’s only as it develops and you get red wine, a big body and an orange juice like acidity that’s fresh and juicy.

Country: El Salvador

Department: Sonsonate

Nearest city: Santa Ana

Farm: Finca Las Brumas

Farmer: Juan Jose Ernesto 'Neto' Menéndez Argüello

Altitude: 1,450–1,700 m.a.s.l. / 1,700–2,000 m.a.s.l.

Variety: SL 28

Processing system: Washed

]]>Stephen LeightonCleanNo00:16:2459fullEpisode 469 on Monday the 6th of November, 2017. Nicaragua Finca La Escondida Washed Catuaihttp://inmymugaudio.podbean.com/e/episode-469-on-monday-the-6th-of-november-2017-nicaragua-finca-la-escondida-washed-catuai-1509725164/
http://inmymugaudio.podbean.com/e/episode-469-on-monday-the-6th-of-november-2017-nicaragua-finca-la-escondida-washed-catuai-1509725164/#commentsSat, 04 Nov 2017 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/episode-469-on-monday-the-6th-of-november-2017-nicaragua-finca-la-escondida-washed-catuai-1509725164-24b00f90dd1700f333f1ee8f1a4eedd1Finca La Escondida is close to Lake Apanas near the city of Jinotega, which is the capital of the department of Jinotega in the north-central region of Nicaragua. The straight translation from Spanish to English of ‘escondida’ is ‘hidden’. Escondida is called ‘Escondida’ because the farm is ‘hidden’ from the road by forest and trees, which makes it appear to blend right into the side of the mountain.

La Escondida is a rather young farm as coffee farms go, because the first trees were planted there only ten years ago – in 2006. La Escondida is planned around identifying the plots with individually different micro-environments resulting from factors such as soil quality, sun exposure and temperature range. This is one of the upsides of starting to plant a new farm.

This is the varietal Catuai, which you don’t see so much in specialty coffee. The varietal was selected for this farm as it was thought it would do very well [...]

]]>Finca La Escondida is close to Lake Apanas near the city of Jinotega, which is the capital of the department of Jinotega in the north-central region of Nicaragua. The straight translation from Spanish to English of 'escondida' is ‘hidden’. Escondida is called 'Escondida' because the farm is 'hidden' from the road by forest and trees, which makes it appear to blend right into the side of the mountain.

La Escondida is a rather young farm as coffee farms go, because the first trees were planted there only ten years ago – in 2006. La Escondida is planned around identifying the plots with individually different micro-environments resulting from factors such as soil quality, sun exposure and temperature range. This is one of the upsides of starting to plant a new farm.

This is the varietal Catuai, which you don't see so much in specialty coffee. The varietal was selected for this farm as it was thought it would do very well with the identified soil quality, sun exposure, temperature range, and weather conditions in particular, given the farm's quite exposed on the side of the mountain.

Catuai is related to Yellow Caturra and Mundo Novo and is a hybrid that grows best above 800 metres. It is mostly prevalent in Brazil and Central / South America. This is a dwarf variety of plant; it doesn't grow very high, and this is its most obvious distinguishing trait. Selected by the Instituto Agronomico in the 1950s, it now accounts for 50% of the coffee acreage in Brazil and is widely used in Central America. It also benefits from the fruit not falling off the branch easily, which helps when there are strong winds or rain, or where wind breaker coverage is at a minimum, like it is here.

Some of the downsides of starting a brand new farm can be that it may take a while for the quality of the cup profile to build up; it might take time to have the right facilities for processing and picking; and it might take time to train the staff for picking and processing. Not to mention that it might take a while to achieve the yield to go with it all. But this farm, for me, has hit the whole group of requirements running. As a result of their experience in the area, the Mierisch family have built a new mill with a huge investment, and they use some of the people already in place in the neighbouring 'San Jose' to blend together an Escondida team comprising of experienced and new members.

In the cup you can expect a very sweetness-driven coffee with a big juicy citrus acidity – think green Starburst sweets and lemon. If you don't believe me about the Starburst thing, try one with the coffee!

]]>Finca La Escondida is close to Lake Apanas near the city of Jinotega, which is the capital of the department of Jinotega in the north-central ...Finca La Escondida is close to Lake Apanas near the city of Jinotega, which is the capital of the department of Jinotega in the north-central region of Nicaragua. The straight translation from Spanish to English of 'escondida' is ‘hidden’. Escondida is called 'Escondida' because the farm is 'hidden' from the road by forest and trees, which makes it appear to blend right into the side of the mountain.

La Escondida is a rather young farm as coffee farms go, because the first trees were planted there only ten years ago – in 2006. La Escondida is planned around identifying the plots with individually different micro-environments resulting from factors such as soil quality, sun exposure and temperature range. This is one of the upsides of starting to plant a new farm.

This is the varietal Catuai, which you don't see so much in specialty coffee. The varietal was selected for this farm as it was thought it would do very well with the identified soil quality, sun exposure, temperature range, and weather conditions in particular, given the farm's quite exposed on the side of the mountain.

Catuai is related to Yellow Caturra and Mundo Novo and is a hybrid that grows best above 800 metres. It is mostly prevalent in Brazil and Central / South America. This is a dwarf variety of plant; it doesn't grow very high, and this is its most obvious distinguishing trait. Selected by the Instituto Agronomico in the 1950s, it now accounts for 50% of the coffee acreage in Brazil and is widely used in Central America. It also benefits from the fruit not falling off the branch easily, which helps when there are strong winds or rain, or where wind breaker coverage is at a minimum, like it is here.

Some of the downsides of starting a brand new farm can be that it may take a while for the quality of the cup profile to build up; it might take time to have the right facilities for processing and picking; and it might take time to train the staff for picking and processing. Not to mention that it might take a while to achieve the yield to go with it all. But this farm, for me, has hit the whole group of requirements running. As a result of their experience in the area, the Mierisch family have built a new mill with a huge investment, and they use some of the people already in place in the neighbouring 'San Jose' to blend together an Escondida team comprising of experienced and new members.

In the cup you can expect a very sweetness-driven coffee with a big juicy citrus acidity – think green Starburst sweets and lemon. If you don't believe me about the Starburst thing, try one with the coffee!

Country: Nicaragua

Municipality: Lipululo

Department: Jinotega

Farm: La Escondida

Farm manager: Boanerje Martinez Montenegro

Coffee growing area: 92 manzanas

Elevation: 975–1,230 m.a.s.l.

Harvest months: December–March

Diurnal temperature cycle: average: high 27C, low 16 C

Varietal: Catuai

Fermentation: Yes

Fermentation method: Dry

Processing method: Washed

]]>Stephen LeightonCleanNo00:10:1958fullEpisode 468 on Monday the 30th of October, 2017. Ethiopia Ana Sora Guji Naturalhttp://inmymugaudio.podbean.com/e/episode-468-on-monday-the-30th-of-october-2017-ethiopia-ana-sora-guji-natural-1509214169/
http://inmymugaudio.podbean.com/e/episode-468-on-monday-the-30th-of-october-2017-ethiopia-ana-sora-guji-natural-1509214169/#commentsSat, 28 Oct 2017 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/episode-468-on-monday-the-30th-of-october-2017-ethiopia-ana-sora-guji-natural-1509214169-24b00f90dd1700f333f1ee8f1a4eedd1This is the second year of us having coffee from Ana Sora and has become something very beautiful. This coffee represents lots of time and energy working at the farmers gate in Ethiopia; not only that, but the coffee is the only private estate from which we have ever bought in Ethiopia. Add to these points the fact that it’s one of the most unique coffees I have ever tasted, and you can understand why I’m excited.

This private farm is owned by Israel Degfa, a second generation coffee grower from Ethiopia. The farm covers 250 hectares, only 150 of which are currently producing coffee; however, it is estimated that the remaining 100 hectares will be in full coffee production by 2018.

Situated alongside the river Turo, the farm currently only produces natural process coffee. However, in future the farmers will take advantage of the water source and the planned increased production capacity to begin producing coffee processed by the “washed process” me [...]

]]>This is the second year of us having coffee from Ana Sora and has become something very beautiful. This coffee represents lots of time and energy working at the farmers gate in Ethiopia; not only that, but the coffee is the only private estate from which we have ever bought in Ethiopia. Add to these points the fact that it's one of the most unique coffees I have ever tasted, and you can understand why I’m excited.

This private farm is owned by Israel Degfa, a second generation coffee grower from Ethiopia. The farm covers 250 hectares, only 150 of which are currently producing coffee; however, it is estimated that the remaining 100 hectares will be in full coffee production by 2018.

Situated alongside the river Turo, the farm currently only produces natural process coffee. However, in future the farmers will take advantage of the water source and the planned increased production capacity to begin producing coffee processed by the "washed process" method. Israel plans to build a processing station on his land by 2018.

It's a brand new farm, only formed in 2013, and it's located at a whopping altitude of between 1,900 and 2,350 metres above sea level. It is unusual to find private farms of 250 hectares in Ethiopia, and even more unusual to find them at such high altitude. The high altitude helps with the slower maturation of the coffee cherry, and gives more time for the plant to develop.

Coffee growing is popular in this area, and Israel also sources coffee from the surrounding area populated by smallholder farmers who speak Oromife and are of Oromo ethnicity. Israel believes in helping these farmers through education in husbandry and also through financial assistance.

Cherries are hand-sorted for unripes and overripes before they go into floatation tanks, where the cherries are covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds, which are laid out on hessian cloths for about 15–18 days depending on the weather conditions. The cherries are covered with plastic or shade nets during the midday heat and at night.

This is a unique coffee, certainly for its cup profile but also because of the cherries that contribute to the coffee.

In the cup expect an amazing Ethiopian natural that's so very similar to the Parma Violet sweets I loved as a child, while also being one of the cleanest naturals I’ve ever tasted. Blueberry juice! It's so floral that it's bigger than the biggest bouquet of violets I can imagine. This is a truly special and unique cup from a special and unique coffee bean.

]]>This is the second year of us having coffee from Ana Sora and has become something very beautiful. This coffee represents lots of time and ...This is the second year of us having coffee from Ana Sora and has become something very beautiful. This coffee represents lots of time and energy working at the farmers gate in Ethiopia; not only that, but the coffee is the only private estate from which we have ever bought in Ethiopia. Add to these points the fact that it's one of the most unique coffees I have ever tasted, and you can understand why I’m excited.

This private farm is owned by Israel Degfa, a second generation coffee grower from Ethiopia. The farm covers 250 hectares, only 150 of which are currently producing coffee; however, it is estimated that the remaining 100 hectares will be in full coffee production by 2018.

Situated alongside the river Turo, the farm currently only produces natural process coffee. However, in future the farmers will take advantage of the water source and the planned increased production capacity to begin producing coffee processed by the "washed process" method. Israel plans to build a processing station on his land by 2018.

It's a brand new farm, only formed in 2013, and it's located at a whopping altitude of between 1,900 and 2,350 metres above sea level. It is unusual to find private farms of 250 hectares in Ethiopia, and even more unusual to find them at such high altitude. The high altitude helps with the slower maturation of the coffee cherry, and gives more time for the plant to develop.

Coffee growing is popular in this area, and Israel also sources coffee from the surrounding area populated by smallholder farmers who speak Oromife and are of Oromo ethnicity. Israel believes in helping these farmers through education in husbandry and also through financial assistance.

Cherries are hand-sorted for unripes and overripes before they go into floatation tanks, where the cherries are covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds, which are laid out on hessian cloths for about 15–18 days depending on the weather conditions. The cherries are covered with plastic or shade nets during the midday heat and at night.

This is a unique coffee, certainly for its cup profile but also because of the cherries that contribute to the coffee.

In the cup expect an amazing Ethiopian natural that's so very similar to the Parma Violet sweets I loved as a child, while also being one of the cleanest naturals I’ve ever tasted. Blueberry juice! It's so floral that it's bigger than the biggest bouquet of violets I can imagine. This is a truly special and unique cup from a special and unique coffee bean.

Country: Ethiopia

Area: Guji zone

Nearest town: Yirgacheffe

Farm: Ana Sora

Varietal: Indigenous wild varietals

Processing: Natural

Owner: Israel Defga

Founding year: 2013

Altitude: 1,900 – 2,350 m.a.s.l.

Producer type: Estate

Farm size: 250 hectares, of which 150 hectares are coffee.

]]>Stephen LeightonCleanNo00:10:3357fullEpisode 467 on Monday the 23rd of October, 2017. El Salvador Finca Argentina Washed Catimorhttp://inmymugaudio.podbean.com/e/episode-467-on-monday-the-23rd-of-october-2017-el-salvador-finca-argentina-washed-catimor-1508512138/
http://inmymugaudio.podbean.com/e/episode-467-on-monday-the-23rd-of-october-2017-el-salvador-finca-argentina-washed-catimor-1508512138/#commentsSat, 21 Oct 2017 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/episode-467-on-monday-the-23rd-of-october-2017-el-salvador-finca-argentina-washed-catimor-1508512138-24b00f90dd1700f333f1ee8f1a4eedd1I’ve been working with Alejandro since 2008 and in that time our relationship has gone from strictly professional to Ale being one of my closest friends. He became involved in coffee in 2008 as he had just relocated to El Salvador from New York where he’d been working as a city banker. With his first son on the way and the hustle and bustle of New York no place to bring up a family the draw of home and El Salvador was just far too strong to ignore.

While looking for work in El Salvador, Ale decided to help his father with some of his business interests and investments. His father had inherited several coffee farms from his grandfather and was unsure what to do with them, one of the investments pricked Ale’s intent and this was a farm called Finca Argentina. The reason it really got Ale’s attention was that he saw the farm once yielded loads of coffee but was producing a fraction of its old productivity. His father gave him permission to see what could b [...]

]]>I've been working with Alejandro since 2008 and in that time our relationship has gone from strictly professional to Ale being one of my closest friends. He became involved in coffee in 2008 as he had just relocated to El Salvador from New York where he'd been working as a city banker. With his first son on the way and the hustle and bustle of New York no place to bring up a family the draw of home and El Salvador was just far too strong to ignore.

While looking for work in El Salvador, Ale decided to help his father with some of his business interests and investments. His father had inherited several coffee farms from his grandfather and was unsure what to do with them, one of the investments pricked Ale’s intent and this was a farm called Finca Argentina. The reason it really got Ale's attention was that he saw the farm once yielded loads of coffee but was producing a fraction of its old productivity. His father gave him permission to see what could be done to make the farm successful again

Ale found out the farm had been classified for a Q auction back in 2005. Thinking there may be a specialty buyer out there he and his cousin (who lived in London) went about sending samples to coffee roasters anywhere they could. 1 of those samples arrived at Hasbean Towers just like a lot of other samples do, but unusually I liked the coffee and the rest, as they say, is history.

Since then Finca Argentina has gone from strength to strength but not without bumps in the road. In 2013 they suffered the worst harvest on record, with only 70 bags harvested due to a massive issue with leaf rust. But with investment and hard work they have also bought a neighbouring farm and the future is amazingly bright for Ale, his father, his family and Finca Argentina.

The farm is based in the Apaneca-Ilamtepec mountain range, and is near the town of Turin in the Ahuachapán department. Sixteen people work on the farm during the non-picking season, maintaining and tending to the plants. This number of workers goes up to 50 people during the picking period. The altitude of the farm is 1,300 m.a.s.l.

This coffee is a washed process Catimor which I know some of you might raise an eyebrow at as the Catimor varietal can be a little on the controversial side. Catimor is a cross between Timor coffee (resistant to leaf rust – a big problem at the moment in Central America) and Caturra coffee. It was created in Portugal of all places, in 1959.

Catimor grows and produces fruit very quickly and has a very high yield. It's pest resistant and leaf rust resistant, and it will grow well at much lower altitudes – better, in fact, in comparison to many other commercial varietals. Sounds perfect, but problems come in the cup quality. Timor has its feet in the Robusta species (hence all these lovely benefits), but Robusta is not known for being tasty.

Luckily for us, this is one of the finest examples I have seen of this varietal, and it came about because of Alejandro wanting to experiment and try different varietals on different parts of the farm. One of the experiments involved Catimor. It's only a very small lot but it's a great example of tasting a coffee with your taste buds and not with what you think it might taste like. This coffee made me change my opinion of this varietal.

In the cup it starts off as a typical El Salvadorian coffee...sweet milk chocolate, a balanced acidity that reminds me of white grape, and oh so smooth. But then it takes a right turn and develops a black pepper taste that I never find in a coffee from El Salvador, except right here in this delicious Catimor.

]]>I've been working with Alejandro since 2008 and in that time our relationship has gone from strictly professional to Ale being one of my closest friends. He ...I've been working with Alejandro since 2008 and in that time our relationship has gone from strictly professional to Ale being one of my closest friends. He became involved in coffee in 2008 as he had just relocated to El Salvador from New York where he'd been working as a city banker. With his first son on the way and the hustle and bustle of New York no place to bring up a family the draw of home and El Salvador was just far too strong to ignore.

While looking for work in El Salvador, Ale decided to help his father with some of his business interests and investments. His father had inherited several coffee farms from his grandfather and was unsure what to do with them, one of the investments pricked Ale’s intent and this was a farm called Finca Argentina. The reason it really got Ale's attention was that he saw the farm once yielded loads of coffee but was producing a fraction of its old productivity. His father gave him permission to see what could be done to make the farm successful again

Ale found out the farm had been classified for a Q auction back in 2005. Thinking there may be a specialty buyer out there he and his cousin (who lived in London) went about sending samples to coffee roasters anywhere they could. 1 of those samples arrived at Hasbean Towers just like a lot of other samples do, but unusually I liked the coffee and the rest, as they say, is history.

Since then Finca Argentina has gone from strength to strength but not without bumps in the road. In 2013 they suffered the worst harvest on record, with only 70 bags harvested due to a massive issue with leaf rust. But with investment and hard work they have also bought a neighbouring farm and the future is amazingly bright for Ale, his father, his family and Finca Argentina.

The farm is based in the Apaneca-Ilamtepec mountain range, and is near the town of Turin in the Ahuachapán department. Sixteen people work on the farm during the non-picking season, maintaining and tending to the plants. This number of workers goes up to 50 people during the picking period. The altitude of the farm is 1,300 m.a.s.l.

This coffee is a washed process Catimor which I know some of you might raise an eyebrow at as the Catimor varietal can be a little on the controversial side. Catimor is a cross between Timor coffee (resistant to leaf rust – a big problem at the moment in Central America) and Caturra coffee. It was created in Portugal of all places, in 1959.

Catimor grows and produces fruit very quickly and has a very high yield. It's pest resistant and leaf rust resistant, and it will grow well at much lower altitudes – better, in fact, in comparison to many other commercial varietals. Sounds perfect, but problems come in the cup quality. Timor has its feet in the Robusta species (hence all these lovely benefits), but Robusta is not known for being tasty.

Luckily for us, this is one of the finest examples I have seen of this varietal, and it came about because of Alejandro wanting to experiment and try different varietals on different parts of the farm. One of the experiments involved Catimor. It's only a very small lot but it's a great example of tasting a coffee with your taste buds and not with what you think it might taste like. This coffee made me change my opinion of this varietal.

In the cup it starts off as a typical El Salvadorian coffee...sweet milk chocolate, a balanced acidity that reminds me of white grape, and oh so smooth. But then it takes a right turn and develops a black pepper taste that I never find in a coffee from El Salvador, except right here in this delicious Catimor.

Country: El Salvador

District: Ahuachapán

Municipality: Ahuachapán

Nearest city: Turin

Farm: Finca Argentina

Stephen LeightonCleanNo00:11:2256full​Episode 466 on Monday the 16th of October, 2017. Kenya Karogoto Washed ABhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-466-on-monday-the-16th-of-october-2017-kenya-karogoto-washed-ab-1507908267/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-466-on-monday-the-16th-of-october-2017-kenya-karogoto-washed-ab-1507908267/#commentsSat, 14 Oct 2017 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-466-on-monday-the-16th-of-october-2017-kenya-karogoto-washed-ab-1507908267-24b00f90dd1700f333f1ee8f1a4eedd1Quite close to Kieni near the town of Karatina in Nyeri is the Karogoto wet mill, it’s owned by the Tekangu Coffee Farmers Cooperative Society which got its name from combining the names of their 3 mills: Tegu, Karogoto and Ngunguru. Much like Kieni it has seen success in recent years and has secured high prices for farmers delivering their coffee cherries there.

The mill is split in half by a road, with the sorting shed and fermentation tanks on the lower side and the drying beds on the upper slope of the hill. Both sides are pretty steep, with a great view of the valley and weaver birds making their homes in the trees around the mill.

The mill is managed by Ephraim Maina Muthee, who showed us around and with whom Steve planted a coffee plant on the slope just below the sorting shed.

In the cup this coffee is a classic Kenyan, but not in the blackcurrant way. This has heaps of clean red wine notes with cherry, and [...]

]]>Quite close to Kieni near the town of Karatina in Nyeri is the Karogoto wet mill, it's owned by the Tekangu Coffee Farmers Cooperative Society which got its name from combining the names of their 3 mills: Tegu, Karogoto and Ngunguru. Much like Kieni it has seen success in recent years and has secured high prices for farmers delivering their coffee cherries there.

The mill is split in half by a road, with the sorting shed and fermentation tanks on the lower side and the drying beds on the upper slope of the hill. Both sides are pretty steep, with a great view of the valley and weaver birds making their homes in the trees around the mill.

The mill is managed by Ephraim Maina Muthee, who showed us around and with whom Steve planted a coffee plant on the slope just below the sorting shed.

In the cup this coffee is a classic Kenyan, but not in the blackcurrant way. This has heaps of clean red wine notes with cherry, and coffee blossom with a chocolate like sweetness and finishes with jasmine notes.

]]>Quite close to Kieni near the town of Karatina in Nyeri is the Karogoto wet mill, it's owned by the Tekangu Coffee Farmers Cooperative Society which got ...Quite close to Kieni near the town of Karatina in Nyeri is the Karogoto wet mill, it's owned by the Tekangu Coffee Farmers Cooperative Society which got its name from combining the names of their 3 mills: Tegu, Karogoto and Ngunguru. Much like Kieni it has seen success in recent years and has secured high prices for farmers delivering their coffee cherries there.

The mill is split in half by a road, with the sorting shed and fermentation tanks on the lower side and the drying beds on the upper slope of the hill. Both sides are pretty steep, with a great view of the valley and weaver birds making their homes in the trees around the mill.

The mill is managed by Ephraim Maina Muthee, who showed us around and with whom Steve planted a coffee plant on the slope just below the sorting shed.

In the cup this coffee is a classic Kenyan, but not in the blackcurrant way. This has heaps of clean red wine notes with cherry, and coffee blossom with a chocolate like sweetness and finishes with jasmine notes.

Country: Kenya

County: Nyeri

Nearest town: Karatina

Mill: Karagoto

Owners: Tekangu Coffee Farmers Cooperative Society

Contributing farmers: 1,700+

Altitude: 1,700 m.a.s.l.

Varietal: SL28 & SL34

Processing method: Washed

Average rainfall: 1,500 mm

Temperature range: 12-27°C

Soil type: Well drained red volcanic soil rich in phosphorus

]]>Stephen LeightonCleanNo00:14:1555full​Episode 465 on Monday the 9th of October, 2017. Tanzania Burka/Selian Estate Naturalhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-465-on-monday-the-9th-of-october-2017-tanzania-burkaselian-estate-natural-1507304851/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-465-on-monday-the-9th-of-october-2017-tanzania-burkaselian-estate-natural-1507304851/#commentsSat, 07 Oct 2017 09:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-465-on-monday-the-9th-of-october-2017-tanzania-burkaselian-estate-natural-1507304851-24b00f90dd1700f333f1ee8f1a4eedd1The Burka Coffee Estate is located on the outskirts of Arusha national park. It’s on the leeward side of Mount Meru, which is just 80 kilometres west of Mount Kilimanjaro – Africa’s highest peak.

Selian was established in 1910 and was acquired by Burka in 1991 (thus the Burka/Selian in the coffee’s name). The owners of the combined estate can now boast of growing coffee since 1899, which is when Burka was planted – rather impressive, don’t you think?! The Selian estate covers 1,210 acres, of which 753 acres produce coffee.

The Burka and Selian estates have about 200 permanent staff as well as 200 daily causal staff; however, in the peak of the harvest season, there can be up to 5,000 staff involved in picking and processing. All permanent staff are provided with housing on the estates (in four different camps), and the minimum salary is set at 20% above the government minimum requirement. Staff have social security and labour union members [...]

]]>The Burka Coffee Estate is located on the outskirts of Arusha national park. It's on the leeward side of Mount Meru, which is just 80 kilometres west of Mount Kilimanjaro – Africa’s highest peak.

Selian was established in 1910 and was acquired by Burka in 1991 (thus the Burka/Selian in the coffee's name). The owners of the combined estate can now boast of growing coffee since 1899, which is when Burka was planted – rather impressive, don't you think?! The Selian estate covers 1,210 acres, of which 753 acres produce coffee.

The Burka and Selian estates have about 200 permanent staff as well as 200 daily causal staff; however, in the peak of the harvest season, there can be up to 5,000 staff involved in picking and processing. All permanent staff are provided with housing on the estates (in four different camps), and the minimum salary is set at 20% above the government minimum requirement. Staff have social security and labour union membership included in their contracts, and an estate credit union also offers loans and advice for education, health, and house construction.

Each estate has its own nursery which educates over 100 children, and two primary schools also cater for over 600 children, who come from the estate workers' families and the neighbouring communities. An on-site health centre with estate nurse and dispensary is available to meet the needs of all staff, and the estate has its own ambulance. It also has shops, sport facilities, churches, and a mosque.

Regular inter-estate and inter-camp football and netball matches occur, along with staff BBQs and other holiday celebrations. Workers are supplied with free firewood from stumped coffee trees, and fruit and nut trees are grown around the staff villages.

The harvest is carried out between the months of May to October through selective hand-picking of red ripe cherries, followed by further hand-sorting to remove any over- or under-ripe cherries. Cherries are then dried slowly on raised African beds for 12–14 days. The cherries are carefully maintained through consistent turning to ensure even drying and avoid over-fermentation. They are covered at night to protect them from excess rain and moisture.

Once the cherries have dried to the optimum moisture content, they are sent to Moshi for hulling, grading by bean size, and careful hand-picking. Finally, the coffee is bagged in GrainPro for export from the port and capital city of Dar Es Salaam.

In the cup this is a totally unique coffee. Expect bruised strawberries covered in rich dark chocolate and sprinkled in white sugar, with a boozy cherry aftertaste.

]]>The Burka Coffee Estate is located on the outskirts of Arusha national park. It's on the leeward side of Mount Meru, which is just 80 ...The Burka Coffee Estate is located on the outskirts of Arusha national park. It's on the leeward side of Mount Meru, which is just 80 kilometres west of Mount Kilimanjaro – Africa’s highest peak.

Selian was established in 1910 and was acquired by Burka in 1991 (thus the Burka/Selian in the coffee's name). The owners of the combined estate can now boast of growing coffee since 1899, which is when Burka was planted – rather impressive, don't you think?! The Selian estate covers 1,210 acres, of which 753 acres produce coffee.

The Burka and Selian estates have about 200 permanent staff as well as 200 daily causal staff; however, in the peak of the harvest season, there can be up to 5,000 staff involved in picking and processing. All permanent staff are provided with housing on the estates (in four different camps), and the minimum salary is set at 20% above the government minimum requirement. Staff have social security and labour union membership included in their contracts, and an estate credit union also offers loans and advice for education, health, and house construction.

Each estate has its own nursery which educates over 100 children, and two primary schools also cater for over 600 children, who come from the estate workers' families and the neighbouring communities. An on-site health centre with estate nurse and dispensary is available to meet the needs of all staff, and the estate has its own ambulance. It also has shops, sport facilities, churches, and a mosque.

Regular inter-estate and inter-camp football and netball matches occur, along with staff BBQs and other holiday celebrations. Workers are supplied with free firewood from stumped coffee trees, and fruit and nut trees are grown around the staff villages.

The harvest is carried out between the months of May to October through selective hand-picking of red ripe cherries, followed by further hand-sorting to remove any over- or under-ripe cherries. Cherries are then dried slowly on raised African beds for 12–14 days. The cherries are carefully maintained through consistent turning to ensure even drying and avoid over-fermentation. They are covered at night to protect them from excess rain and moisture.

Once the cherries have dried to the optimum moisture content, they are sent to Moshi for hulling, grading by bean size, and careful hand-picking. Finally, the coffee is bagged in GrainPro for export from the port and capital city of Dar Es Salaam.

In the cup this is a totally unique coffee. Expect bruised strawberries covered in rich dark chocolate and sprinkled in white sugar, with a boozy cherry aftertaste.

Country: Tanzania

Region: Arusha

District: Arumeru

Estate: Burka/Selian

Estate size: 343 hectares

Varietals: Kent, N39, Blue Mountain and Catimor

Processing method: Natural

Drying method: Raised African beds

Drying time: 12–14 days

Altitude: 1,350 m.a.s.l.

Soil: Young alluvial, sandy to clay loam

Average annual rainfall: 750 mm

]]>Stephen LeightonCleanNo00:14:1054full​Episode 464 on Monday the 2nd of October, 2017. Nicaragua Finca Limoncillo Washed Caturrahttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-464-on-monday-the-2nd-of-october-2017-nicaragua-finca-limoncillo-washed-caturra-1506749255/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-464-on-monday-the-2nd-of-october-2017-nicaragua-finca-limoncillo-washed-caturra-1506749255/#commentsSat, 30 Sep 2017 08:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-464-on-monday-the-2nd-of-october-2017-nicaragua-finca-limoncillo-washed-caturra-1506749255-24b00f90dd1700f333f1ee8f1a4eedd1The story of Hasbean and Finca Limoncillo has been told many many times, but it’s one that I really love to share. So much of where we are today has come from this relationship, and I’m super proud of everything that’s happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked [...]

]]>The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.

The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship.

Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.
Provide free housing for 60 families.
Provide free electricity and running water for their workers' homes.
Provide free food for all workers.
Provide free daycare facilities for families to use.
Provide free healthcare facilities.
Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!

In the cup this coffee makes me think of a toffee apple. On the front end there’s juicy green apple, which turns into sticky sweet toffee and caramel with a hint of white grape.

]]>The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where ...The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.

The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship.

Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.

Provide free housing for 60 families.

Provide free electricity and running water for their workers' homes.

Provide free food for all workers.

Provide free daycare facilities for families to use.

Provide free healthcare facilities.

Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!

In the cup this coffee makes me think of a toffee apple. On the front end there’s juicy green apple, which turns into sticky sweet toffee and caramel with a hin]]>

I first bought coffee from Finca Licho from a Cup of Excellence auction many, many years ago in 2007, where it finished 4th. This year we welcome Licho back for the ninth time and I’m super proud as always to be able to roast it for you lovely lot : )

Licho is a coffee that I feel shows our development as a roaster over the years. First we bought this coffee in the Cup of Excellence program (a great way to meet a grower), then we bought it from an import broker; they helped us bring in this coffee because we are a small coffee buyer. Then we bought directly from them. Then, three years ago, I went out to the farm and did the deal on the farm with the brothers. I love the fact that last year I walked onto the farm after cupping a particular lot in the exporter’s office, asked how much they wanted, and there was a short conference. They came back a [...]

]]>An old favourite returns, a big favourite returns, one I hope you're as happy as me to see, hello Licho!

I first bought coffee from Finca Licho from a Cup of Excellence auction many, many years ago in 2007, where it finished 4th. This year we welcome Licho back for the ninth time and I'm super proud as always to be able to roast it for you lovely lot : )

Licho is a coffee that I feel shows our development as a roaster over the years. First we bought this coffee in the Cup of Excellence program (a great way to meet a grower), then we bought it from an import broker; they helped us bring in this coffee because we are a small coffee buyer. Then we bought directly from them. Then, three years ago, I went out to the farm and did the deal on the farm with the brothers. I love the fact that last year I walked onto the farm after cupping a particular lot in the exporter's office, asked how much they wanted, and there was a short conference. They came back and told me, then we shook hands. Then we got back into the 4x4 and drove away. That year we agreed a European-exclusive deal with them for this coffee, and this year we continue the close work we have been doing with them.

Grown by the Aguilera brothers in the province of Naranjo, in the volcanic Northern Cordiles corridor of the Western Valley, this coffee is cultivated at an altitude of 1,500 metres above sea level. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. There is also a little Caturra (around 30%) in this lot.

This coffee is honey processed, which is like the pulped natural method, so the fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: in this area of Naranjo water is a precious commodity, so this method suits the location very well.

The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguilera brothers are well-versed in this method and are some of the most skilled in Costa Rica.

Want to know a little more about honey processing? Here's a video you might enjoy!

The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them.

Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed.

In the cup this coffee is as delicious as ever and you can see why it's become one of our most popular coffees year after year. On the front-end there's raspberry and golden sugar, then the sweetness kicks in alongside dark chocolate before finishing with cherry on the aftertaste.

]]>An old favourite returns, a big favourite returns, one I hope you're as happy as me to see, hello Licho!
I first bought coffee from Finca ...An old favourite returns, a big favourite returns, one I hope you're as happy as me to see, hello Licho!

I first bought coffee from Finca Licho from a Cup of Excellence auction many, many years ago in 2007, where it finished 4th. This year we welcome Licho back for the ninth time and I'm super proud as always to be able to roast it for you lovely lot : )

Licho is a coffee that I feel shows our development as a roaster over the years. First we bought this coffee in the Cup of Excellence program (a great way to meet a grower), then we bought it from an import broker; they helped us bring in this coffee because we are a small coffee buyer. Then we bought directly from them. Then, three years ago, I went out to the farm and did the deal on the farm with the brothers. I love the fact that last year I walked onto the farm after cupping a particular lot in the exporter's office, asked how much they wanted, and there was a short conference. They came back and told me, then we shook hands. Then we got back into the 4x4 and drove away. That year we agreed a European-exclusive deal with them for this coffee, and this year we continue the close work we have been doing with them.

Grown by the Aguilera brothers in the province of Naranjo, in the volcanic Northern Cordiles corridor of the Western Valley, this coffee is cultivated at an altitude of 1,500 metres above sea level. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. There is also a little Caturra (around 30%) in this lot.

This coffee is honey processed, which is like the pulped natural method, so the fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: in this area of Naranjo water is a precious commodity, so this method suits the location very well.

The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguilera brothers are well-versed in this method and are some of the most skilled in Costa Rica.

Want to know a little more about honey processing? Here's a video you might enjoy!

The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them.

Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed.

In the cup this coffee is as delicious as ever and you can ]]>

Stephen LeightonCleanNo00:09:5752full​Episode 462 on Monday the 18th of September, 2017. Nicaragua Finca Limoncillo Elegant Natural Red Pacamarahttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-462-on-monday-the-18th-of-september-2017-nicaragua-finca-limoncillo-elegant-natural-red-pacamara-1505506546/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-462-on-monday-the-18th-of-september-2017-nicaragua-finca-limoncillo-elegant-natural-red-pacamara-1505506546/#commentsSat, 16 Sep 2017 09:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-462-on-monday-the-18th-of-september-2017-nicaragua-finca-limoncillo-elegant-natural-red-pacamara-150550-24b00f90dd1700f333f1ee8f1a4eedd1The story of Hasbean and Finca Limoncillo has been told many many times, but it’s one that I really love to share. So much of where we are today has come from this relationship, and I’m super proud of everything that’s happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked [...]

]]>The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.

The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship.

Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.
Provide free housing for 60 families.
Provide free electricity and running water for their workers' homes.
Provide free food for all workers.
Provide free daycare facilities for families to use.
Provide free healthcare facilities.
Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!

This is a Pacamara varietal coffee. Pacamaras are a little crazy on the cupping table. Pacamaras are exciting. I like Pacamaras! Could ramble on about Pacamaras for a while, oh wait a minute, I did! If you'd like to know more about this fantastic varietal make sure to have a look at the article I wrote...

So why the 'elegant' part of the name? Well, when I visited the farm and Erwin presented the samples, he gave me this coffee...I couldn't get any other word but 'elegant' to describe it, but it's just so different to last year's crazy offering.

They told me that this year they had a policy of turning the coffee more often, apart from one lot (see the other natural 'funky' Red Pacamara we're offering), but this cup was quite different. It's a unique Pacamara and may be the shape of things to come with better and better processing.

This coffee was described by one of our roasters (Gary) as Wimbledon coffee! In the cup it's super clean, full of creamy fresh strawberries alongside a hint of yoghurt.

]]>The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where ...The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.

The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship.

Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.

Provide free housing for 60 families.

Provide free electricity and running water for their workers' homes.

Provide free food for all workers.

Provide free daycare facilities for families to use.

Provide free healthcare facilities.

Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!

This is a Pacamara varietal coffee. Pacamaras are a little crazy on the cupping table. Pacamaras are exciting. I like Pacamaras! Could ramble on about Pacamaras for a while, oh wait a minute, I did! If you'd like to know mo]]>

Stephen LeightonCleanNo00:13:3951full​Episode 461 on Monday the 11th of September, 2017. El Salvador Finca La Fany Washed Bourbonhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-461-on-monday-the-11th-of-september-2017-el-salvador-finca-la-fany-washed-bourbon-1504894883/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-461-on-monday-the-11th-of-september-2017-el-salvador-finca-la-fany-washed-bourbon-1504894883/#commentsSat, 09 Sep 2017 09:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/%e2%80%8bepisode-461-on-monday-the-11th-of-september-2017-el-salvador-finca-la-fany-washed-bourbon-1504894883-24b00f90dd1700f333f1ee8f1a4eedd1Finca La Fany has been producing coffee in El Salvador since 1870, and has belonged to the same family from generation to generation. Situated on the Santa Ana volcano, the farm provides work for 24 families in the community. It’s in a biological corridor that stretches for 27 hectares from Mexico to Panama, and it’s full of 100% Bourbon coffees.

Nearly 70% of El Salvador’s total coffee production is Bourbon, which is one of the most desired coffee varietals. It is harder to grow, is more susceptible to disease and provides a lower yield than some other varietals, but it also produces some of the finest coffee in the world. I love El Salvador for this dedication to producing awesome speciality coffee, and I think this is one of its finest coffees. I think it’s fantastic!

I first worked with this farm in 2004 when Hasbean was roasting coffee in the back of my garage at home, and this was one of the first relationship coffees we were able to buy. Sin [...]

]]>Finca La Fany has been producing coffee in El Salvador since 1870, and has belonged to the same family from generation to generation. Situated on the Santa Ana volcano, the farm provides work for 24 families in the community. It's in a biological corridor that stretches for 27 hectares from Mexico to Panama, and it's full of 100% Bourbon coffees.

Nearly 70% of El Salvador’s total coffee production is Bourbon, which is one of the most desired coffee varietals. It is harder to grow, is more susceptible to disease and provides a lower yield than some other varietals, but it also produces some of the finest coffee in the world. I love El Salvador for this dedication to producing awesome speciality coffee, and I think this is one of its finest coffees. I think it's fantastic!

I first worked with this farm in 2004 when Hasbean was roasting coffee in the back of my garage at home, and this was one of the first relationship coffees we were able to buy. Since then it's gone from strength to strength.

I was lucky enough to visit Rafael and Carmen, the owners of Finca La Fany, during visits to El Salvador in 2008 (May), 2012, 2013 and 2014 (January). Visiting them has become one of the highlights of my trips, because not only do I get to visit some of my favourite farms in the world, but I get to spend some amazing time with my very special friends who have become very close and dear to me.

This shade-grown coffee gets better and better each year, because Carmen and Rafael keep investing in milling their own coffee and improving the facilities they have. You can really taste this in the cup; this is one of my all-time favourites, and it's one of the coffees that I would be devastated to lose if we were unable to get it.

In the cup you'll find a very clean and sweet coffee. The sweetness reminds me of light syrup mixed up with honeycomb and apricot. On the finish there's a subtle but delicious edge of lime zest.

]]>Finca La Fany has been producing coffee in El Salvador since 1870, and has belonged to the same family from generation to generation. Situated on ...Finca La Fany has been producing coffee in El Salvador since 1870, and has belonged to the same family from generation to generation. Situated on the Santa Ana volcano, the farm provides work for 24 families in the community. It's in a biological corridor that stretches for 27 hectares from Mexico to Panama, and it's full of 100% Bourbon coffees.

Nearly 70% of El Salvador’s total coffee production is Bourbon, which is one of the most desired coffee varietals. It is harder to grow, is more susceptible to disease and provides a lower yield than some other varietals, but it also produces some of the finest coffee in the world. I love El Salvador for this dedication to producing awesome speciality coffee, and I think this is one of its finest coffees. I think it's fantastic!

I first worked with this farm in 2004 when Hasbean was roasting coffee in the back of my garage at home, and this was one of the first relationship coffees we were able to buy. Since then it's gone from strength to strength.

I was lucky enough to visit Rafael and Carmen, the owners of Finca La Fany, during visits to El Salvador in 2008 (May), 2012, 2013 and 2014 (January). Visiting them has become one of the highlights of my trips, because not only do I get to visit some of my favourite farms in the world, but I get to spend some amazing time with my very special friends who have become very close and dear to me.

This shade-grown coffee gets better and better each year, because Carmen and Rafael keep investing in milling their own coffee and improving the facilities they have. You can really taste this in the cup; this is one of my all-time favourites, and it's one of the coffees that I would be devastated to lose if we were unable to get it.

In the cup you'll find a very clean and sweet coffee. The sweetness reminds me of light syrup mixed up with honeycomb and apricot. On the finish there's a subtle but delicious edge of lime zest.

Country: El Salvador

Region: Apaneca

City: Ahuachapan

Farm: La Fany

Farmer: Carmen and Rafael Da Silva

Farm size: 20.30 hectares

Coffee growing area: 20.30 hectares

Altitude: 1,450 m.a.s.l.

Varietal: Bourbon

Processing system: Washed

]]>Stephen LeightonCleanNo00:15:2450fullEpisode 460 on Monday the 4th of September, 2017. Kenya Kiriga Estate AB Washedhttp://inmymugaudio.podbean.com/e/episode-460-on-monday-the-4th-of-september-2017-kenya-kiriga-estate-ab-washed-1504286207/
http://inmymugaudio.podbean.com/e/episode-460-on-monday-the-4th-of-september-2017-kenya-kiriga-estate-ab-washed-1504286207/#commentsSat, 02 Sep 2017 09:00:00 +0000hasbeanUncategorizedinmymugaudio.podbean.com/episode-460-on-monday-the-4th-of-september-2017-kenya-kiriga-estate-ab-washed-1504286207-24b00f90dd1700f333f1ee8f1a4eedd1Well hello there everyone, Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga Estate in Kenya

The first coffee bush at Kiriga Estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang’a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realized this dream in 1976.

Sadly the b [...]

]]>Well hello there everyone, Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga Estate in Kenya :)

The first coffee bush at Kiriga Estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang'a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realized this dream in 1976.

Sadly the boy, or Mr. A. N. Gakunga, passed away in July 2014. By the time of his death, Mr. Gakunga had passed on the love of coffee, and the mantle of Kiriga coffee estate, to Dr. Brian Ndungíu Gakunga. Brian was his second child, and the eldest son out of his six children. According to Kikuyu cultural naming systems, Brian is named after Mr. Gakungaís' father, who was both his grandfather and his pioneer coffee farmer.

Dr. Brian Gakunga is a coffee farmer who is well known in Kenyan coffee circles. He is a founding member and a former long-serving Honorary Secretary of the Kenya Coffee Producers Association, which is a national farmer's organization that works to promote the economic and social interests of the coffee farmers through active participation in the national and international arena.
Brian is also a former Board Member and Chairman of Transitional Exchange Committee (operationally, he was the then-Chairman of Nairobi Coffee Exchange), where over 90% of all of Kenya's coffee is currently sold. He's also currently the Founding Chairman of Africa Coffee Farmers' Network.
Africa Coffee Farmers' Network represents the interests of coffee farmers, as spelled out in the organisation's core objective of improving the earnings of poor coffee farmers in order to break the vicious cycle of poverty. One way of doing this is by getting direct sales for the farmers.

The Kiriga Estate sits between 1,550 and 1,650 metres above sea level. It is approximately five kilometres from Thika town, which is an industrial town in the central province of Kenya. It's four kilometres from Blue Posts hotel, which has the famous Chania and Thika falls. Thika lies 50 kilometres northeast of Nairobi.

Administratively, Kiriga coffee estate is in the Gatanga constituency of Muranga county, and it's separated from Kiambu county by the Chania river.

Kiriga coffee is Arabica of predominantly SL28 variety (notable for its world-renowned cup quality). The farm has an estimated two hectares of Ruiru 11 variety (which has improved resistance to coffee berry disease and leaf rust); some K7 variety (similar characteristics as SL28, but with better resistance to leaf rust compared to SL28); and a field of the newest Batian variety. About 60% of the coffee that the estate produces is AA/AB.

All coffee activities at Kiriga are carried out from the coffee nursery to all the farm operations (pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting). Wet mill operations are also carried out on the factory level. Kiriga delivers both parchment coffee and Mbuni (naturals) to the commercial dry mill for milling and grading, in preparation for sale at the coffee auction and in direct sale.

In addition to growing coffee the estate also has, I was told, shoats (sheep and goats), a dairy, and the potential to keep fish. It's all about diversity, and what's more diverse than a 'shoat'?! The estate is also occasionally visited by two hippos, in addition to some bird-life, while also being the home of a family of monkeys.

Kiriga irrigated all its coffee trees – despite the crippling electricity costs involved – during the dry season that happened earlier this year, in order to ensure their high standards were maintained despite the weather.

By the end of 2015 the estate changed the cycle of its coffee trees by removing the old heads and growing new heads, which in return gave a higher yield of bold beans with the characteristic 'Kiriga coffee characteristics'. Over 40% of the 'old heads' had to go! This is way above the recommended 25%, and as a result we expect to have decreased yield but increased quality.

At Kiriga they talk about having a 'Kiriga Family'; and it's a big family that reaches up to 180 people at the busiest times of year! 30% of the total workforce is made up of resident families who live on the estate, and 50% of those know no other home. The remaining percentage consists of smallholder farmers who commute daily and depend on the estate for survival. There are smallholder farmers who have been part of the family since 1976 and have no desire to work anywhere else, commuting a whopping 10 KM (or more!) daily, past other estates, just to work at Kiriga.

Something really amazing I wanted to tell you about is the Kiriga Welfare Fund. In the past the estate saw its workers get turned away from banks when they tried to acquire loans for dealing with family issues or emergencies. To help his 'Kiriga Family', over the past year Brian has encouraged the workers to set up a welfare group with him as its patron, and Brian has provided money for loaning out to staff according to their most pressing needs.

Brian has also approached a banking institution to see whether they can fund workers to acquire dairy animals on loan and repay from the milk proceeds. Under such an arrangement, 50% of the proceeds would go towards paying for the loan. A market would be readily available and the remaining 50% would be extra income to the workers. This is ongoing and, if successful, it would have the effect of supplementing the workers' wages and greatly improving their quality of life.

Many of the estate farms around Kiriga have been sold off to make housing estates. Whilst this is a challenge for the future, in the immediate period Brian is actually finding this helpful, as there are more skilled pickers available (who were working on the other farms).

During my visit to Kenya in 2015 I was fortunate enough to spend some time chatting with Brian. I even managed to record some of it, too! Make sure to have a listen : )

]]>Well hello there everyone, Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga Estate in ...Well hello there everyone, Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga Estate in Kenya :)

The first coffee bush at Kiriga Estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang'a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realized this dream in 1976.

Sadly the boy, or Mr. A. N. Gakunga, passed away in July 2014. By the time of his death, Mr. Gakunga had passed on the love of coffee, and the mantle of Kiriga coffee estate, to Dr. Brian Ndungíu Gakunga. Brian was his second child, and the eldest son out of his six children. According to Kikuyu cultural naming systems, Brian is named after Mr. Gakungaís' father, who was both his grandfather and his pioneer coffee farmer.

Dr. Brian Gakunga is a coffee farmer who is well known in Kenyan coffee circles. He is a founding member and a former long-serving Honorary Secretary of the Kenya Coffee Producers Association, which is a national farmer's organization that works to promote the economic and social interests of the coffee farmers through active participation in the national and international arena.

Brian is also a former Board Member and Chairman of Transitional Exchange Committee (operationally, he was the then-Chairman of Nairobi Coffee Exchange), where over 90% of all of Kenya's coffee is currently sold. He's also currently the Founding Chairman of Africa Coffee Farmers' Network.

Africa Coffee Farmers' Network represents the interests of coffee farmers, as spelled out in the organisation's core objective of improving the earnings of poor coffee farmers in order to break the vicious cycle of poverty. One way of doing this is by getting direct sales for the farmers.

The Kiriga Estate sits between 1,550 and 1,650 metres above sea level. It is approximately five kilometres from Thika town, which is an industrial town in the central province of Kenya. It's four kilometres from Blue Posts hotel, which has the famous Chania and Thika falls. Thika lies 50 kilometres northeast of Nairobi.

Administratively, Kiriga coffee estate is in the Gatanga constituency of Muranga county, and it's separated from Kiambu county by the Chania river.

Kiriga coffee is Arabica of predominantly SL28 variety (notable for its world-renowned cup quality). The farm has an estimated two hectares of Ruiru 11 variety (which has improved resistance to coffee berry disease and leaf rust); some K7 variety (similar characteristics as SL28, but with better resistance to leaf rust compared to SL28); and a field of the newest Batian variety. About 60% of the coffee that the estate produces is AA/AB.

All coffee activities at Kiriga are carried out from the coffee nursery to all the farm operations (pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting). Wet mill operations are also carried out on the factory level. Kiriga delivers both parchment coffee and Mbuni (naturals) to the commercial dry mill for milling and grading, in preparation for sale at the coffee auction and in direct sale.

In addition to growing coffee the estate also has, I was told, shoats (sheep and goats), a dairy, and the potential to keep fish. It's all about diversity, and what's more diverse than a 'shoat'?! The estate is also o]]>

Stephen LeightonCleanNo00:13:3249full​Episode 459 on Monday the 28th of August, 2017. Costa Rica Vista al Valle Finca La Casa Yellow Honeyhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-459-on-monday-the-28th-of-august-2017-costa-rica-vista-al-valle-finca-la-casa-yellow-honey-1503682053/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-459-on-monday-the-28th-of-august-2017-costa-rica-vista-al-valle-finca-la-casa-yellow-honey-1503682053/#commentsSat, 26 Aug 2017 09:00:00 +0000hasbeanUncategorizedhttps://inmymugaudio.podbean.com/e/%e2%80%8bepisode-459-on-monday-the-28th-of-august-2017-costa-rica-vista-al-valle-finca-la-casa-yellow-honey-1503682053/From the same region in Costa Rica that gives us the wonder of Finca Licho (i.e. the Western Valley in Lordes de Naranjo, in case you’re wondering), I’m so excited to have Finca La Casa Vista al Valle back for 2017 to share with you once more.

Located between 1,500 and 1,600 metres above sea level and owned in partnership by Oldemar Arrieta Lobo and Marlene Brenes Morera, the name ‘Vista al Valle’ translates as ‘view of the valley’. I’m sure you’ll understand why if you take a look at some of the pictures on the left of this page.

Oldemar and Marlene are also processing this coffee using a virtually brand new micro mill, which is in only its fourth year of production. They both learnt their skills while working for other people, but now they have a mill of their own. They own three farms: this one surrounds the home where they live, and the other farms are called Zapote and Fidel. Fidel won the Costa Rican Cup of Excel [...]

]]>From the same region in Costa Rica that gives us the wonder of Finca Licho (i.e. the Western Valley in Lordes de Naranjo, in case you're wondering), I'm so excited to have Finca La Casa Vista al Valle back for 2017 to share with you once more.

Located between 1,500 and 1,600 metres above sea level and owned in partnership by Oldemar Arrieta Lobo and Marlene Brenes Morera, the name 'Vista al Valle' translates as 'view of the valley'. I'm sure you'll understand why if you take a look at some of the pictures on the left of this page.

Oldemar and Marlene are also processing this coffee using a virtually brand new micro mill, which is in only its fourth year of production. They both learnt their skills while working for other people, but now they have a mill of their own. They own three farms: this one surrounds the home where they live, and the other farms are called Zapote and Fidel. Fidel won the Costa Rican Cup of Excellence two years ago!

The varietals on this farm are Villa Sarchi and Caturra. They use the sun-dried processing method in their poly tunnel, and the Yellow Honey process.

In the cup this coffee starts out with both the texture and taste of single cream, and then shifts to sweet segments of mandarin. On the aftertaste the cream returns to round out a very well balanced cup.

]]>From the same region in Costa Rica that gives us the wonder of Finca Licho (i.e. the Western Valley in Lordes de Naranjo, in case ...From the same region in Costa Rica that gives us the wonder of Finca Licho (i.e. the Western Valley in Lordes de Naranjo, in case you're wondering), I'm so excited to have Finca La Casa Vista al Valle back for 2017 to share with you once more.

Located between 1,500 and 1,600 metres above sea level and owned in partnership by Oldemar Arrieta Lobo and Marlene Brenes Morera, the name 'Vista al Valle' translates as 'view of the valley'. I'm sure you'll understand why if you take a look at some of the pictures on the left of this page.

Oldemar and Marlene are also processing this coffee using a virtually brand new micro mill, which is in only its fourth year of production. They both learnt their skills while working for other people, but now they have a mill of their own. They own three farms: this one surrounds the home where they live, and the other farms are called Zapote and Fidel. Fidel won the Costa Rican Cup of Excellence two years ago!

The varietals on this farm are Villa Sarchi and Caturra. They use the sun-dried processing method in their poly tunnel, and the Yellow Honey process.

In the cup this coffee starts out with both the texture and taste of single cream, and then shifts to sweet segments of mandarin. On the aftertaste the cream returns to round out a very well balanced cup.

Country: Costa Rica

Region: Western Valley

Micro-region: Naranjo, Lourdes

City: Naranjo de Alajuela

Farm: Finca La Casa

Micro mill: Vista al Valle

Farmer: Oldemar Arrieta Lobo and Marlene Brenes Morera

Farm size: 20 hectares

Coffee growing area: 15 hectares

Altitude: 1,500–1,600 m.a.s.l.

Varietals: Villa Sarchí and Caturra

Drying method: Poly tunnel, sun dried

Processing system: Yellow honey

]]>Stephen LeightonCleanNo00:08:1848full​Episode 458 on Monday the 21st of August, 2017. Nicaragua Finca Limoncillo Washed Pacamara Peaberryhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-458-on-monday-the-21st-of-august-2017-nicaragua-finca-limoncillo-washed-pacamara-peaberry-1503089153/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-458-on-monday-the-21st-of-august-2017-nicaragua-finca-limoncillo-washed-pacamara-peaberry-1503089153/#commentsSat, 19 Aug 2017 09:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-458-on-monday-the-21st-of-august-2017-nicaragua-finca-limoncillo-washed-pacamara-peaberry-1503089153/The story of Hasbean and Finca Limoncillo has been told many many times, but it’s one that I really love to share. So much of where we are today has come from this relationship, and I’m super proud of everything that’s happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked [...]

]]>The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.

The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship.

Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.
Provide free housing for 60 families.
Provide free electricity and running water for their workers' homes.
Provide free food for all workers.
Provide free daycare facilities for families to use.
Provide free healthcare facilities.
Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!

This is a Pacamara varietal coffee, but a Pacamara with a bit of a twist (more on that in a mo). Pacamaras are a little crazy on the cupping table. Pacamaras are exciting. I like Pacamaras! I could ramble on about Pacamaras for a while ... oh, wait a minute, I did! If you'd like to know more about this fantastic varietal, make sure to have a look at the article I wrote...

As well as being a big ol' Pacamara this is also a lil' ol' Peaberry, a thing that's normally big is a little smaller than you might expect. An interesting mix of unusual sizing that I hope you'll enjoy.

Normally the seed of the coffee fruit grows into the green bean we all know and love from 2 fertilised seeds inside each fruit, but sometimes things are a little different a Peaberry is born. When only 1 of the 2 seeds is fertilised it produces a smaller bean that looks like a shrunken version of what we'd normally know as a coffee bean because only 1 seed has grown instead of 2.

Some say Peaberrys are sweeter and more delicious than their regular cousins, some people even come to us specifically looking for them because they crave them so much! I'll let you be the judge.

In the cup orange and cinnamon meet in a wonderful way. There’s orange acidity with hints of grapefruit and a blackberry hit whilst being thick and gloopy with a spicy aftertaste.

]]>The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where ...The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future.

My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so.

This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.

The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship.

Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.

Provide free housing for 60 families.

Provide free electricity and running water for their workers' homes.

Provide free food for all workers.

Provide free daycare facilities for families to use.

Provide free healthcare facilities.

Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!

This is a Pacamara varietal coffee, but a Pacamara with a bit of a twist (more on that in a mo). Pacamaras are a little crazy on the cupping table. Pacamaras are exciting. I like Pacamaras! I could ramble on about Pacamaras for ]]>

Stephen LeightonCleanNo00:19:1047full​Episode 457 on Monday the 14th of August, 2017. Kenya Othaya Chinga Naturalhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-457-on-monday-the-14th-of-august-2017-kenya-othaya-chinga-natural-1502463621/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-457-on-monday-the-14th-of-august-2017-kenya-othaya-chinga-natural-1502463621/#commentsSat, 12 Aug 2017 09:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-457-on-monday-the-14th-of-august-2017-kenya-othaya-chinga-natural-1502463621/Back in 2014 I took my very first trip to Kenya, my aim was not to meet producers but rather to get an insight into how the market works, and into how we can improve the quality of the coffee we buy from Kenya.

Much of Kenyan coffee comes from cooperatives, which means it’s tough to go to visit a person or build a long-term relationship. That said, it is possible to get something interesting going and to work on projects together by speaking with the leaders of the co-ops and washing stations.

Othaya Farmer’s Cooperative is based at the Gatuyaini Wet Mill, where they have a cupping room (and talented QC person) as well as their latest addition - a small roastery (where they hope to develop a market for their coffee inside Kenya). Othaya owns a number of wet mills, but we get our lots from the Chinga mill.

Chinga wet mill is managed by the rather tall Gary John, who we have asked to process a Natural lot for us. This was particularly difficult to [...]

]]>Back in 2014 I took my very first trip to Kenya, my aim was not to meet producers but rather to get an insight into how the market works, and into how we can improve the quality of the coffee we buy from Kenya.

Much of Kenyan coffee comes from cooperatives, which means it's tough to go to visit a person or build a long-term relationship. That said, it is possible to get something interesting going and to work on projects together by speaking with the leaders of the co-ops and washing stations.

Othaya Farmer's Cooperative is based at the Gatuyaini Wet Mill, where they have a cupping room (and talented QC person) as well as their latest addition - a small roastery (where they hope to develop a market for their coffee inside Kenya). Othaya owns a number of wet mills, but we get our lots from the Chinga mill.

Chinga wet mill is managed by the rather tall Gary John, who we have asked to process a Natural lot for us. This was particularly difficult to get this year as the mill expected to be 75% down on cherries compared to the previous year (a problem all over Kenya this year, but particularly tough here). The Chinga mill is located near to the town of Othaya just east of the Chinga Dam. It's approximately 5 KM southwest of the town, and is in the Nyeri county part of Kenya.

The mill has some 783 members and each member only owns a small piece of land of an average 0.3 acres. They harvest the coffee themselves and then sell it to the mill, where it is processed and sent to the government auction.

The 'project' part of this coffee was that back in 2014 we asked the growers if they would naturally process a batch for us. They kindly agreed to do so, as long as we promised to buy it regardless of the final cup.

As you might have guessed that coffee was a big success and so here it is back for another year! They thought I was crazy because only the poor quality coffee in Kenya gets naturally processed, and they couldn't understand why I wanted only the best-quality coffee processed in this way. But they did it, you're welcome! ; )

In the cup this natural just keeps getting cleaner and cleaner year after year. Think alcoholic ribena with a rum and raisin finish (rumbena!) and a creamy, silky body.

]]>Back in 2014 I took my very first trip to Kenya, my aim was not to meet producers but rather to get an insight into how the ...Back in 2014 I took my very first trip to Kenya, my aim was not to meet producers but rather to get an insight into how the market works, and into how we can improve the quality of the coffee we buy from Kenya.

Much of Kenyan coffee comes from cooperatives, which means it's tough to go to visit a person or build a long-term relationship. That said, it is possible to get something interesting going and to work on projects together by speaking with the leaders of the co-ops and washing stations.

Othaya Farmer's Cooperative is based at the Gatuyaini Wet Mill, where they have a cupping room (and talented QC person) as well as their latest addition - a small roastery (where they hope to develop a market for their coffee inside Kenya). Othaya owns a number of wet mills, but we get our lots from the Chinga mill.

Chinga wet mill is managed by the rather tall Gary John, who we have asked to process a Natural lot for us. This was particularly difficult to get this year as the mill expected to be 75% down on cherries compared to the previous year (a problem all over Kenya this year, but particularly tough here). The Chinga mill is located near to the town of Othaya just east of the Chinga Dam. It's approximately 5 KM southwest of the town, and is in the Nyeri county part of Kenya.

The mill has some 783 members and each member only owns a small piece of land of an average 0.3 acres. They harvest the coffee themselves and then sell it to the mill, where it is processed and sent to the government auction.

The 'project' part of this coffee was that back in 2014 we asked the growers if they would naturally process a batch for us. They kindly agreed to do so, as long as we promised to buy it regardless of the final cup.

As you might have guessed that coffee was a big success and so here it is back for another year! They thought I was crazy because only the poor quality coffee in Kenya gets naturally processed, and they couldn't understand why I wanted only the best-quality coffee processed in this way. But they did it, you're welcome! ; )

In the cup this natural just keeps getting cleaner and cleaner year after year. Think alcoholic ribena with a rum and raisin finish (rumbena!) and a creamy, silky body.

Overall the farm is called Finca ‘Sumava de Lourdes’ Lourdes de Naranjo and is located in Lourdes de Naranjo in the western valley of Costa Rica between 1,670 and 1,790 metres above sea level. The farm is made up of two farms called Finca ‘Monte Llano Bonito’, which has nine plots of land, and Finca ‘Monte Lourdes’, which has six plots of land and this coffee comes from Finca ‘Monte Llano Bonito’.

There are ten permanent workers who live on the farm in a custom built workers’ camp. All of them receive accommodation as part of their employment.

Finca ‘Sumava de Lourdes’ Lourdes de Naranjo adher [...]

]]>This coffee comes from a farm that's actually two farms, but the two farms exist as one farm. They do produce coffee independently, though. Exciting, huh?

Overall the farm is called Finca 'Sumava de Lourdes' Lourdes de Naranjo and is located in Lourdes de Naranjo in the western valley of Costa Rica between 1,670 and 1,790 metres above sea level. The farm is made up of two farms called Finca 'Monte Llano Bonito', which has nine plots of land, and Finca 'Monte Lourdes', which has six plots of land and this coffee comes from Finca 'Monte Llano Bonito'.

There are ten permanent workers who live on the farm in a custom built workers' camp. All of them receive accommodation as part of their employment.

Finca 'Sumava de Lourdes' Lourdes de Naranjo adheres to strict agronomic practices and ensure the minimum use of herbicides and pesticides. They use MMs (Mountain Microorganisms) and minerals from natural origins as much as they can for their farming.

It's a farm where the owners enjoy growing many different varietals. If you wandered around the farm, you'd see Pacamara, Mokka, SL 28, Geisha, Caturra and Villa Sarchi all growing around the farm.

In the cup this coffee starts out with caramel, dark chocolate and a creamy body, but it finishes on a crisp white grape acidity with a deliciously refreshing apple aftertaste.

]]>This coffee comes from a farm that's actually two farms, but the two farms exist as one farm. They do produce coffee independently, though. Exciting, ...This coffee comes from a farm that's actually two farms, but the two farms exist as one farm. They do produce coffee independently, though. Exciting, huh?

Overall the farm is called Finca 'Sumava de Lourdes' Lourdes de Naranjo and is located in Lourdes de Naranjo in the western valley of Costa Rica between 1,670 and 1,790 metres above sea level. The farm is made up of two farms called Finca 'Monte Llano Bonito', which has nine plots of land, and Finca 'Monte Lourdes', which has six plots of land and this coffee comes from Finca 'Monte Llano Bonito'.

There are ten permanent workers who live on the farm in a custom built workers' camp. All of them receive accommodation as part of their employment.

Finca 'Sumava de Lourdes' Lourdes de Naranjo adheres to strict agronomic practices and ensure the minimum use of herbicides and pesticides. They use MMs (Mountain Microorganisms) and minerals from natural origins as much as they can for their farming.

It's a farm where the owners enjoy growing many different varietals. If you wandered around the farm, you'd see Pacamara, Mokka, SL 28, Geisha, Caturra and Villa Sarchi all growing around the farm.

In the cup this coffee starts out with caramel, dark chocolate and a creamy body, but it finishes on a crisp white grape acidity with a deliciously refreshing apple aftertaste.

Country: Costa Rica

Location: Lourdes de Naranjo, western valley

Farm: Finca Sumava de Lourdes

Sub farms: Finca Monte Llano Bonito and Finca Monte Lourdes

Altitude: 1,670–1,790 m.a.s.l.

Varietal: Villa Sarchi

Processing system: Yellow honey

]]>Stephen LeightonCleanNo45full​Episode 455 on Monday the 31st of July, 2017. Kenya Kieni Washed AAhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-455-on-monday-the-31st-of-july-2017-kenya-kieni-washed-aa-1501433445/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-455-on-monday-the-31st-of-july-2017-kenya-kieni-washed-aa-1501433445/#commentsSun, 30 Jul 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-455-on-monday-the-31st-of-july-2017-kenya-kieni-washed-aa-1501433445/The Kieni wet mill is located in Nyeri in the central highlands of Kenya, at an altitude of 1,700 metres above sea level. It’s run by the Mugaga Farmers’ Cooperative Society.

Nyeri county has cool temperatures and fertile central highlands; it lies between the eastern base of the Aberdare (Nyandarua) mountain range, which forms part of the eastern end of the Great Rift valley and the western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. It is in Nyeri county, at the Treetops hotel, (a rustic treehouse hotel) where the young Elizabeth went upstairs a princess and came down in the morning as Queen of England. Her father, King George VI, died on 5 February 1952, the night she spent at Treetops while on honeymoon.

Most of the coffee beans from Nyeri develop and mature slowly, producing extra hard beans. This quality is also evident in the cup. As a result, Nyeri is tradition [...]

]]>The Kieni wet mill is located in Nyeri in the central highlands of Kenya, at an altitude of 1,700 metres above sea level. It's run by the Mugaga Farmers' Cooperative Society.

Nyeri county has cool temperatures and fertile central highlands; it lies between the eastern base of the Aberdare (Nyandarua) mountain range, which forms part of the eastern end of the Great Rift valley and the western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. It is in Nyeri county, at the Treetops hotel, (a rustic treehouse hotel) where the young Elizabeth went upstairs a princess and came down in the morning as Queen of England. Her father, King George VI, died on 5 February 1952, the night she spent at Treetops while on honeymoon.

Most of the coffee beans from Nyeri develop and mature slowly, producing extra hard beans. This quality is also evident in the cup. As a result, Nyeri is traditionally known as the heart of Kenya’s black gold coffee.

The coffee is mainly grown on the slopes and the upper plateau where most of the farmers' homes are located. The farms are demarcated into small family plots where each individual family looks after their own coffee.

The mill has recently installed an electronic weighing system, that not only weighs the farmer's cherries when they deliver them - it also prints out a receipt for them, including a running total of how much they have delivered so far.

Kieni is one of a number of mills owned by the Mugaga Farmers' Cooperative, and currently has around 1,000 members, although this constantly varies and not all members will always deliver their cherry to Kieni.

This coffee is wet processed. It's pulped, fermented (soaked for 8-16 hours (with fresh water at 8 hours) and then fermented for 8 - 16 hours) before being washed and then dried slowly over 2–3 weeks, while the moisture content is reduced to 10–12%. Random interesting fact, the depulper at Kieni can manage up to 5,000kg per hour.

In the cup this has a totally tropical taste of Lilt (regional reference there for you) in both its sweetness and acidity. It also has an effervescence to add to this descriptor. In the aftertaste it turns a little more orangey (Tango) with a delicate caramel hint.

]]>The Kieni wet mill is located in Nyeri in the central highlands of Kenya, at an altitude of 1,700 metres above sea level. It's run ...The Kieni wet mill is located in Nyeri in the central highlands of Kenya, at an altitude of 1,700 metres above sea level. It's run by the Mugaga Farmers' Cooperative Society.

Nyeri county has cool temperatures and fertile central highlands; it lies between the eastern base of the Aberdare (Nyandarua) mountain range, which forms part of the eastern end of the Great Rift valley and the western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. It is in Nyeri county, at the Treetops hotel, (a rustic treehouse hotel) where the young Elizabeth went upstairs a princess and came down in the morning as Queen of England. Her father, King George VI, died on 5 February 1952, the night she spent at Treetops while on honeymoon.

Most of the coffee beans from Nyeri develop and mature slowly, producing extra hard beans. This quality is also evident in the cup. As a result, Nyeri is traditionally known as the heart of Kenya’s black gold coffee.

The coffee is mainly grown on the slopes and the upper plateau where most of the farmers' homes are located. The farms are demarcated into small family plots where each individual family looks after their own coffee.

The mill has recently installed an electronic weighing system, that not only weighs the farmer's cherries when they deliver them - it also prints out a receipt for them, including a running total of how much they have delivered so far.

Kieni is one of a number of mills owned by the Mugaga Farmers' Cooperative, and currently has around 1,000 members, although this constantly varies and not all members will always deliver their cherry to Kieni.

This coffee is wet processed. It's pulped, fermented (soaked for 8-16 hours (with fresh water at 8 hours) and then fermented for 8 - 16 hours) before being washed and then dried slowly over 2–3 weeks, while the moisture content is reduced to 10–12%. Random interesting fact, the depulper at Kieni can manage up to 5,000kg per hour.

In the cup this has a totally tropical taste of Lilt (regional reference there for you) in both its sweetness and acidity. It also has an effervescence to add to this descriptor. In the aftertaste it turns a little more orangey (Tango) with a delicate caramel hint.

Country: Kenya

County: Nyeri

Mill: Kieni

Society: Mugaga Farmers’ Cooperative Society Limited

Farmers: 905

Acreage farmed: 202 acres

Altitude: 1,700 m.a.s.l.

Varietal: SL28

Coffee grade: AA

Flowering period: March

Harvest season: October–December

Average annual rainfall: 1,680mm

Average annual temperature: 12–27°C

Soil type: red volcanic soils that are rich in phosphorus, and which are drained well

Processing method: Wet processing (Washed)

Drying process: Dry, milling after the parchment has dried

]]>Stephen LeightonCleanNo44full​Episode 454 on Monday the 24th of July, 2017. Costa Rica ARBAR El Oasis Yellow Honey Caturrahttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-454-on-monday-the-24th-of-july-2017-costa-rica-arbar-el-oasis-yellow-honey-caturra-1500819738/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-454-on-monday-the-24th-of-july-2017-costa-rica-arbar-el-oasis-yellow-honey-caturra-1500819738/#commentsSun, 23 Jul 2017 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-454-on-monday-the-24th-of-july-2017-costa-rica-arbar-el-oasis-yellow-honey-caturra-1500819738/We had very little information about this farm when we first found it in 2013 – so little information that the coffee didn’t even have a name! Back then all we knew was that the coffee was grown by Carlos Arrieta and it was delicious, but since then I’ve been lucky enough to visit the farm on trips to Costa Rica and, over the past few years, have found out lots more. Let me tell you what I know so far …

I first got to meet Carlos at the exporter’s office on the last day of my visit to Costa Rica in 2013. He arrived around ten minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.

Here ensued the worst negotiation to ever take place in the history of coffee buying …

“How much do you want?” I asked.He replies, “How much do you like it?““A lot,” I say.“I’d like a [...]

]]>We had very little information about this farm when we first found it in 2013 – so little information that the coffee didn’t even have a name! Back then all we knew was that the coffee was grown by Carlos Arrieta and it was delicious, but since then I've been lucky enough to visit the farm on trips to Costa Rica and, over the past few years, have found out lots more. Let me tell you what I know so far ...

I first got to meet Carlos at the exporter's office on the last day of my visit to Costa Rica in 2013. He arrived around ten minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.

Here ensued the worst negotiation to ever take place in the history of coffee buying ...

"How much do you want?" I asked.He replies, "How much do you like it?""A lot,” I say."I'd like a lot then, please," Carlos says."OK ... "

Luckily at this point a grown-up from the exporter's office stepped in and made sure I didn't give Carlos my house, car and pension plan. We agreed a price that rewarded Carlos with more than he had ever got before and left me with a home to return to in Stafford.

Back in 2015 last I got to spend some time with Carlos and his family. I stopped for some lunch, hung out and asked lots of questions. First of all there's the mill, which is called Arbar and is very close to the house. It has drying tables and a small nursery, but it didn't have a deplulper (more about this later). The mill was brand new, and before it existed they would just sell their coffee to the local coop and so have no interaction with the coffee.

Then from chatting to Carlos I found out that he actually owns two small farms; one of them was El Oasis, which provided the coffee we bought back in 2013. The farm is located in the Western Valley region near to the town of Lourdes de Naranjo, and is 1,600 metres above sea level. It grows mostly Caturra and a tiny bit of Villa Sarchi, with plans to plant some small micro lots in the future. The farm produces between 700–1,400 KG of coffee a year.

Carlos runs the farm with his wife and children, Maria Isabel, Yesica, Karen, Stephen and Jose Ignacio. He has owned this farm for sixteen years but only started processing the coffee himself in 2014 (while still paying someone else to pulp it for him). He hadn't been able to present his coffee to a single buyer previously, so he would send it to the exporter we use in Costa Rica and, thankfully, that's how we found him!

You may remember that a few years ago the coffee was priced a little differently; our normal, nicely rounded-down price was not there. The coffee should have been sold for £7.50 (we negotiated a small price drop from the previous year because we bought everything from both farms, and this worked out that there were some economies of scale compared to the £10.00 of 2013), but we charged £7.88. Well, this was so that we (by “we” I mean “you”) could buy Carlos and his family a depulper for his next harvest. This meant he didn’t have to pay someone else to pulp his coffee, and he could gain more control of his amazing coffee.

I lent the money to Carlos, because I promised you would pay it back (and you did!). You can go and see what your generosity bought at the blog post here.

Last year one of my roasting team, Roland (of 'Roland's Daft Fact' fame), travelled to Costa Rica to be on the jury for their Cup of Excellence competition. If you ever wondered what a coffee roaster from the UK would get up to if let loose in Costa Rica, you should have a read about his trip in Roland Glew's Costa Rican Adventure.

In the cup it's like someone has slipped in a big glug of 5 Alive Tropical Hit fruit juice! This coffee is all peaches, pineapples and oranges, with a really complex but delicious fruit sweetness.

]]>We had very little information about this farm when we first found it in 2013 – so little information that the coffee didn’t even have a ...We had very little information about this farm when we first found it in 2013 – so little information that the coffee didn’t even have a name! Back then all we knew was that the coffee was grown by Carlos Arrieta and it was delicious, but since then I've been lucky enough to visit the farm on trips to Costa Rica and, over the past few years, have found out lots more. Let me tell you what I know so far ...

I first got to meet Carlos at the exporter's office on the last day of my visit to Costa Rica in 2013. He arrived around ten minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.

Here ensued the worst negotiation to ever take place in the history of coffee buying ...

"How much do you want?" I asked.He replies, "How much do you like it?""A lot,” I say."I'd like a lot then, please," Carlos says."OK ... "

Luckily at this point a grown-up from the exporter's office stepped in and made sure I didn't give Carlos my house, car and pension plan. We agreed a price that rewarded Carlos with more than he had ever got before and left me with a home to return to in Stafford.

Back in 2015 last I got to spend some time with Carlos and his family. I stopped for some lunch, hung out and asked lots of questions. First of all there's the mill, which is called Arbar and is very close to the house. It has drying tables and a small nursery, but it didn't have a deplulper (more about this later). The mill was brand new, and before it existed they would just sell their coffee to the local coop and so have no interaction with the coffee.

Then from chatting to Carlos I found out that he actually owns two small farms; one of them was El Oasis, which provided the coffee we bought back in 2013. The farm is located in the Western Valley region near to the town of Lourdes de Naranjo, and is 1,600 metres above sea level. It grows mostly Caturra and a tiny bit of Villa Sarchi, with plans to plant some small micro lots in the future. The farm produces between 700–1,400 KG of coffee a year.

Carlos runs the farm with his wife and children, Maria Isabel, Yesica, Karen, Stephen and Jose Ignacio. He has owned this farm for sixteen years but only started processing the coffee himself in 2014 (while still paying someone else to pulp it for him). He hadn't been able to present his coffee to a single buyer previously, so he would send it to the exporter we use in Costa Rica and, thankfully, that's how we found him!

You may remember that a few years ago the coffee was priced a little differently; our normal, nicely rounded-down price was not there. The coffee should have been sold for £7.50 (we negotiated a small price drop from the previous year because we bought everything from both farms, and this worked out that there were some economies of scale compared to the £10.00 of 2013), but we charged £7.88. Well, this was so that we (by “we” I mean “you”) could buy Carlos and his family a depulper for his next harvest. This meant he didn’t have to pay someone else to pulp his coffee, and he could gain more control of his amazing coffee.

I lent the money to Carlos, because I promised you would pay it back (and you did!). You can go and see what your generosity bought at the blog post here.

Last year one of my roasting team, Roland (of 'Roland's Daft Fact' fame), travelled to Costa Rica to be on ]]>

Stephen LeightonCleanNo43full​Episode 453 on Monday the 17th of July, 2017. ​Bolivia Bebeto Mamanihttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-453-on-monday-the-17th-of-july-2017-%e2%80%8bbolivia-bebeto-mamani-1500107159/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-453-on-monday-the-17th-of-july-2017-%e2%80%8bbolivia-bebeto-mamani-1500107159/#commentsSun, 16 Jul 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-453-on-monday-the-17th-of-july-2017-%e2%80%8bbolivia-bebeto-mamani-1500107159/The name of this coffee producer may sound a little familiar. Bebeto (Beto for short) is the son of the legend that is Teodocio Mamani. Teodocio owns Finca Canton Uyunense, which is a farm we have worked with since 2012.

His farm is located in 18 de mayo, which is a municipality of Caranavi (and part of Canton Uyunense). Lots of farms can be called a variation on these names because the land traditionally tends not to have a name.

This year is the second year that Bebeto has grown his own coffee under his own guardianship, and it’s the first year that he has processed it himself (dad letting go). Just like last year, the results are amazing!

This coffee is a mixture of red and yellow Typica, Caturra and Catuai. Bebeto used a depulper that removes the cherry, then left the coffee to go through a dry fermentation process for 16–18 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. Bebeto then t [...]

]]>The name of this coffee producer may sound a little familiar. Bebeto (Beto for short) is the son of the legend that is Teodocio Mamani. Teodocio owns Finca Canton Uyunense, which is a farm we have worked with since 2012.

His farm is located in 18 de mayo, which is a municipality of Caranavi (and part of Canton Uyunense). Lots of farms can be called a variation on these names because the land traditionally tends not to have a name.

This year is the second year that Bebeto has grown his own coffee under his own guardianship, and it's the first year that he has processed it himself (dad letting go). Just like last year, the results are amazing!

This coffee is a mixture of red and yellow Typica, Caturra and Catuai. Bebeto used a depulper that removes the cherry, then left the coffee to go through a dry fermentation process for 16–18 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. Bebeto then transferred the coffee to raised African beds, where it dried in around 7–9 days.

The picking method Bebeto uses is called 'Ayne', just like his dad uses on Canton Uyunense. This method involves selective picking (not stripping the tree like their neighbours), and demands much more labour and incurs much higher costs. But because of this Bebeto gets more coffee he can sell as specialty, and the cup profile is improving year after year.

In the cup there's green apple and malted milk biscuit with a hint of gooseberry, and a whole load of caramel on the finish.

]]>The name of this coffee producer may sound a little familiar. Bebeto (Beto for short) is the son of the legend that is Teodocio Mamani. ...The name of this coffee producer may sound a little familiar. Bebeto (Beto for short) is the son of the legend that is Teodocio Mamani. Teodocio owns Finca Canton Uyunense, which is a farm we have worked with since 2012.

His farm is located in 18 de mayo, which is a municipality of Caranavi (and part of Canton Uyunense). Lots of farms can be called a variation on these names because the land traditionally tends not to have a name.

This year is the second year that Bebeto has grown his own coffee under his own guardianship, and it's the first year that he has processed it himself (dad letting go). Just like last year, the results are amazing!

This coffee is a mixture of red and yellow Typica, Caturra and Catuai. Bebeto used a depulper that removes the cherry, then left the coffee to go through a dry fermentation process for 16–18 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. Bebeto then transferred the coffee to raised African beds, where it dried in around 7–9 days.

The picking method Bebeto uses is called 'Ayne', just like his dad uses on Canton Uyunense. This method involves selective picking (not stripping the tree like their neighbours), and demands much more labour and incurs much higher costs. But because of this Bebeto gets more coffee he can sell as specialty, and the cup profile is improving year after year.

In the cup there's green apple and malted milk biscuit with a hint of gooseberry,and a whole load of caramel on the finish.

Country: Bolivia

Department: La Paz

Region: Yungas

Province: Caranavi

Municipality: 18 de mayo

Farm: Bebeto Mamani

Owner: Bebeto Mamani

Varietals: Typica, Caturra and Catuai

Ripe cherry colour: Red and Yellow

Altitude: 1,500–1,700 m.a.s.l.

Processing: Washed

Fermentation: 16–18 hours

Drying method: Raised beds

Other crops grown: citrus, papaya, banana, wild forest

]]>Stephen LeightonCleanNo42fullEpisode 452 on Monday the 10th of July, 2017. Ethiopia Mokanisa Bulega Washedhttp://inmymugaudio.podbean.com/e/episode-452-on-monday-the-10th-of-july-2017-ethiopia-mokanisa-bulega-washed-1499622087/
http://inmymugaudio.podbean.com/e/episode-452-on-monday-the-10th-of-july-2017-ethiopia-mokanisa-bulega-washed-1499622087/#commentsSun, 09 Jul 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-452-on-monday-the-10th-of-july-2017-ethiopia-mokanisa-bulega-washed-1499622087/The region of Bulega has around 3,000 people living in the surrounding area. The area is so lush and green with super high altitudes going up to nearly 2,200 metres above sea level, surrounded by small holders and unique protected forest area

So why is this coffee called Mokanissa Bulega?

Bulega Is the name of the washing station, and the larger region where it is (if you want to get complicated Nenesbo, micro region).

Mokanissa because the washing station belongs to the sister company of Kerchensa, the company that Israel Defga (of Ana Sora fame from last year) owns, and he also privately owns the mill, unsurprisingly he’s a popular fella in these parts! Israel built the washing station just over three years ago, before this the farmers delivered to the Sidamo area which is over 100km away! But now 2,000 committed farmers are delivering cherry to Bulega.

The Bulega washing station works for five months in the year and only processes washed co [...]

]]>The region of Bulega has around 3,000 people living in the surrounding area. The area is so lush and green with super high altitudes going up to nearly 2,200 metres above sea level, surrounded by small holders and unique protected forest area

So why is this coffee called Mokanissa Bulega?

Bulega Is the name of the washing station, and the larger region where it is (if you want to get complicated Nenesbo, micro region).

Mokanissa because the washing station belongs to the sister company of Kerchensa, the company that Israel Defga (of Ana Sora fame from last year) owns, and he also privately owns the mill, unsurprisingly he's a popular fella in these parts! Israel built the washing station just over three years ago, before this the farmers delivered to the Sidamo area which is over 100km away! But now 2,000 committed farmers are delivering cherry to Bulega.

The Bulega washing station works for five months in the year and only processes washed coffee. compared to most washing stations that work for around 10 months of the year.

In the cup this is a classic Ethiopian, with black tea notes and lovely bright lemon peel. What makes this coffee extra special are its other components of cherry blossom, bright acidity and its finish of pomegranate. A very special washed Ethiopian coffee.

]]>The region of Bulega has around 3,000 people living in the surrounding area. The area is so lush and green with super high altitudes going ...The region of Bulega has around 3,000 people living in the surrounding area. The area is so lush and green with super high altitudes going up to nearly 2,200 metres above sea level, surrounded by small holders and unique protected forest area

So why is this coffee called Mokanissa Bulega?

Bulega Is the name of the washing station, and the larger region where it is (if you want to get complicated Nenesbo, micro region).

Mokanissa because the washing station belongs to the sister company of Kerchensa, the company that Israel Defga (of Ana Sora fame from last year) owns, and he also privately owns the mill, unsurprisingly he's a popular fella in these parts! Israel built the washing station just over three years ago, before this the farmers delivered to the Sidamo area which is over 100km away! But now 2,000 committed farmers are delivering cherry to Bulega.

The Bulega washing station works for five months in the year and only processes washed coffee. compared to most washing stations that work for around 10 months of the year.

In the cup this is a classic Ethiopian, with black tea notes and lovely bright lemon peel. What makes this coffee extra special are its other components of cherry blossom, bright acidity and its finish of pomegranate. A very special washed Ethiopian coffee.

Country: Ethiopia

Region: Bulega

Zone: Bulja

Area: Nenesbo

Washing station: Bulega

Owner: Israel Defga

Owning company: Mokanissa

Varietal: Indigenous wild varietals

Processing method: Washed

Fermentation: 24-36 hours

Fermentation time: 36 Hours

Drying method: African beds

Drying time: 9-14 days

Altitude: 1,800 masl to 2,300 masl

CUPPING NOTES

Black tea, lemon peel, cherry blossom, pomegranate.

]]>Stephen LeightonCleanNo41fullEpisode 451 on Monday the 3rd of July, 2017. Bolivia Pañuni Familyhttp://inmymugaudio.podbean.com/e/episode-451-on-monday-the-3rd-of-july-2017-bolivia-panuni-family-1499023260/
http://inmymugaudio.podbean.com/e/episode-451-on-monday-the-3rd-of-july-2017-bolivia-panuni-family-1499023260/#commentsMon, 03 Jul 2017 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-451-on-monday-the-3rd-of-july-2017-bolivia-panuni-family-1499023260/This coffee comes from the family of a producer we know from previous years, Estanislao Pañuni. Whereas Estanislao is in charge of the main lot of coffee, this coffee is his family’s project (but Estanislao does look after the processing for them).

The coffee’s grown at an altitude of between 1,800 and 1,850 metres above sea level near the town of Irupana in the Sud Yungas province of Bolivia, and it’s a mechanically washed and dry fermented mixture of Typica, Caturra and Catuai.

Estanislao is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca Cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning an [...]

]]>This coffee comes from the family of a producer we know from previous years, Estanislao Pañuni. Whereas Estanislao is in charge of the main lot of coffee, this coffee is his family's project (but Estanislao does look after the processing for them).

The coffee's grown at an altitude of between 1,800 and 1,850 metres above sea level near the town of Irupana in the Sud Yungas province of Bolivia, and it's a mechanically washed and dry fermented mixture of Typica, Caturra and Catuai.

Estanislao is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca Cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning and family love.

In the cup this coffee is very sweet. I want you to think of a big bag of pic n' mix sweets that have been sprinkled with white sugar. That sweetness sits alongside a gentle citrus acidity in a very clean and silky cup.

]]>This coffee comes from the family of a producer we know from previous years, Estanislao Pañuni. Whereas Estanislao is in charge of the main lot of ...This coffee comes from the family of a producer we know from previous years, Estanislao Pañuni. Whereas Estanislao is in charge of the main lot of coffee, this coffee is his family's project (but Estanislao does look after the processing for them).

The coffee's grown at an altitude of between 1,800 and 1,850 metres above sea level near the town of Irupana in the Sud Yungas province of Bolivia, and it's a mechanically washed and dry fermented mixture of Typica, Caturra and Catuai.

Estanislao is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca Cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning and family love.

In the cup this coffee is very sweet. I want you to think of a big bag of pic n' mix sweets that have been sprinkled with white sugar. That sweetness sits alongside a gentle citrus acidity in a very clean and silky cup.

Country: Bolivia

Department: La Paz

Region: Yungas

Province: Caranavi

Town: Irupana town

Producer: The Pañuni Family

Altitude: 1,550–1,800 m.a.s.l.

Varietal: Typica, Caturra and Catuai

Ripe cherry colour: Red and Yellow

Processing method: Washed

Washing: Mechanical

Fermentation: Yes, dry

Fermentation time: 16–18 hours

Drying method: Raised African beds

Coordinates: 16°27′58″S / 67°27′17″O

CUPPING NOTES

Pic n' mix sweets, white sugar, citrus, clean, silky.

]]>Stephen LeightonCleanNo​Episode 450 on Monday the 26th of June, 2017. El Salvador Finca Argentina San Jorge Washed Bourbonhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-450-on-monday-the-26th-of-june-2017-el-salvador-finca-argentina-san-jorge-washed-bourbon-1498426227/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-450-on-monday-the-26th-of-june-2017-el-salvador-finca-argentina-san-jorge-washed-bourbon-1498426227/#commentsMon, 26 Jun 2017 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-450-on-monday-the-26th-of-june-2017-el-salvador-finca-argentina-san-jorge-washed-bourbon-1498426227/I’ve been working with Alejandro since 2008 and in that time our relationship has gone from strictly professional to Ale being one of my closest friends. He became involved in coffee in 2008 as he had just relocated to El Salvador from New York where he’d been working as a city banker. With his first son on the way and the hustle and bustle of New York no place to bring up a family the draw of home and El Salvador was just far too strong to ignore.

While looking for work in El Salvador, Ale decided to help his father with some of his business interests and investments. His father had inherited several coffee farms from his grandfather and was unsure what to do with them, one of the investments pricked Ale’s intent and this was a farm called Finca Argentina. The reason it really got Ale’s attention was that he saw the farm once yielded loads of coffee but was producing a fraction of its old productivity. His father gave him permission to see what could b [...]

]]>I've been working with Alejandro since 2008 and in that time our relationship has gone from strictly professional to Ale being one of my closest friends. He became involved in coffee in 2008 as he had just relocated to El Salvador from New York where he'd been working as a city banker. With his first son on the way and the hustle and bustle of New York no place to bring up a family the draw of home and El Salvador was just far too strong to ignore.

While looking for work in El Salvador, Ale decided to help his father with some of his business interests and investments. His father had inherited several coffee farms from his grandfather and was unsure what to do with them, one of the investments pricked Ale’s intent and this was a farm called Finca Argentina. The reason it really got Ale's attention was that he saw the farm once yielded loads of coffee but was producing a fraction of its old productivity. His father gave him permission to see what could be done to make the farm successful again

Ale found out the farm had been classified for a Q auction back in 2005. Thinking there may be a specialty buyer out there he and his cousin (who lived in London) went about sending samples to coffee roasters anywhere they could. 1 of those samples arrived at Hasbean Towers just like a lot of other samples do, but unusually I liked the coffee and the rest, as they say, is history.

Since then Finca Argentina has gone from strength to strength but not without bumps in the road. In 2013 they suffered the worst harvest on record, with only 70 bags harvested due to a massive issue with leaf rust. But with investment and hard work they have also bought a neighbouring farm and the future is amazingly bright for Ale, his father, his family and Finca Argentina.

The farm is based in the Apaneca-Ilamtepec mountain range, and is near the town of Turin in the Ahuachapán department. Sixteen people work on the farm during the non-picking season, maintaining and tending to the plants. This number of workers goes up to 50 people during the picking period. The altitude of the farm is 1,300 m.a.s.l.

This coffee comes from the highest part of the farm called San Jorge, which is about three manzanas in size and ranges from 1,300 to 1,350 metres above sea level. It's a very hilly part of the farm, so it's difficult to pick the coffee there.

Historically, the Owner's Selection coffee came from San Jorge; Alejandro told me his grandfather used to reserve some coffee for his personal enjoyment. I find it interesting that, from all the farms his grandfather used to own (over 250 manzanas' worth of farm), he picked San Jorge to provide the coffee he wanted to drink himself.

The coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.

In the cup expect masses of milk chocolate mixed with sweet caramel, and a green apple acidity that’s like biting into a Granny Smith apple.

]]>I've been working with Alejandro since 2008 and in that time our relationship has gone from strictly professional to Ale being one of my closest friends. He ...I've been working with Alejandro since 2008 and in that time our relationship has gone from strictly professional to Ale being one of my closest friends. He became involved in coffee in 2008 as he had just relocated to El Salvador from New York where he'd been working as a city banker. With his first son on the way and the hustle and bustle of New York no place to bring up a family the draw of home and El Salvador was just far too strong to ignore.

While looking for work in El Salvador, Ale decided to help his father with some of his business interests and investments. His father had inherited several coffee farms from his grandfather and was unsure what to do with them, one of the investments pricked Ale’s intent and this was a farm called Finca Argentina. The reason it really got Ale's attention was that he saw the farm once yielded loads of coffee but was producing a fraction of its old productivity. His father gave him permission to see what could be done to make the farm successful again

Ale found out the farm had been classified for a Q auction back in 2005. Thinking there may be a specialty buyer out there he and his cousin (who lived in London) went about sending samples to coffee roasters anywhere they could. 1 of those samples arrived at Hasbean Towers just like a lot of other samples do, but unusually I liked the coffee and the rest, as they say, is history.

Since then Finca Argentina has gone from strength to strength but not without bumps in the road. In 2013 they suffered the worst harvest on record, with only 70 bags harvested due to a massive issue with leaf rust. But with investment and hard work they have also bought a neighbouring farm and the future is amazingly bright for Ale, his father, his family and Finca Argentina.

The farm is based in the Apaneca-Ilamtepec mountain range, and is near the town of Turin in the Ahuachapán department. Sixteen people work on the farm during the non-picking season, maintaining and tending to the plants. This number of workers goes up to 50 people during the picking period. The altitude of the farm is 1,300 m.a.s.l.

This coffee comes from the highest part of the farm called San Jorge, which is about three manzanas in size and ranges from 1,300 to 1,350 metres above sea level. It's a very hilly part of the farm, so it's difficult to pick the coffee there.

Historically, the Owner's Selection coffee came from San Jorge; Alejandro told me his grandfather used to reserve some coffee for his personal enjoyment. I find it interesting that, from all the farms his grandfather used to own (over 250 manzanas' worth of farm), he picked San Jorge to provide the coffee he wanted to drink himself.

The coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.

In the cup expect masses of milk chocolate mixed with sweet caramel, and a green apple acidity that’s like biting into a Granny Smith apple.

Country: El Salvador

District: Ahuachapán

Municipality: Ahuachapán

Nearest city: Turin

Farm: Finca Argentina

Owner: Alejandro Martinez

Tablon: San Jorge

Altitude: 1,350 m.a.s.l.

Varietal: Bourbon

Processing method: Washed

CUPPING NOTES

Milk chocolate, sweet, caramel, green apple, Granny Smith.

Stephen LeightonCleanNoEpisode 449 on Monday the 19th of June, 2017. Costa Rica Zarcero Finca La Casa Yellow Honey Caturrahttp://inmymugaudio.podbean.com/e/episode-449-on-monday-the-19th-of-june-2017-costa-rica-zarcero-finca-la-casa-yellow-honey-caturra-1497803116/
http://inmymugaudio.podbean.com/e/episode-449-on-monday-the-19th-of-june-2017-costa-rica-zarcero-finca-la-casa-yellow-honey-caturra-1497803116/#commentsMon, 19 Jun 2017 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-449-on-monday-the-19th-of-june-2017-costa-rica-zarcero-finca-la-casa-yellow-honey-caturra-1497803116/This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple of years ago. We have a rule at Hasbean that if you’re over 40 you can be a character (under 40 and “being a character” just makes you weird). Well, Gillio is the perfect example of a character. The first thing he said to me was that my belly looked as if I ate too much, and that I should lose some weight. I was in the midst of exercising and dieting; his brutal honesty was refreshing, if not a little quirky.

The thing that made me smile was that he was driving an old Jeep that was falling apart (he told me it was from the ’60s). The best part was that the engine was a Dorman engine built in Stafford, UK. My father-in-law and two brothers-in-law all work at the factory, and it was amazing to be in a foreign location and yet see something so linked to home.

The name for this coffee in previous years has been a bit of a long on [...]

]]>This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple of years ago. We have a rule at Hasbean that if you're over 40 you can be a character (under 40 and "being a character" just makes you weird). Well, Gillio is the perfect example of a character. The first thing he said to me was that my belly looked as if I ate too much, and that I should lose some weight. I was in the midst of exercising and dieting; his brutal honesty was refreshing, if not a little quirky.

The thing that made me smile was that he was driving an old Jeep that was falling apart (he told me it was from the '60s). The best part was that the engine was a Dorman engine built in Stafford, UK. My father-in-law and two brothers-in-law all work at the factory, and it was amazing to be in a foreign location and yet see something so linked to home.

The name for this coffee in previous years has been a bit of a long one and you might have looked at it and thought, 'oof! Steve that's a bit of a long one!' but I've shortened it a little this year, but let me explain what the different parts mean...

'Costa Rica', I'm sure you can guess, is the country, and then 'Zarcero' is the micro-region/canton of Costa Rica that the coffee comes from.

'Finca La Casa' is the name of the farm that the coffee is grown on.

'Yellow honey' is the processing method, which is a variant of the pulped natural process, and then – finally – 'Caturra' is the varietal of the coffee.

This is not your typical Costa Rican coffee by the way, forget all that has come before; this is a unique cup. It's a Caturra coffee, and is grown at an altitude of 1,700 metres above sea level.

Gillio has two farms in Costa Rica. This one is called Finca La Casa (which just means 'farm at home'), and it can be found in the western valley area of Zarcero. The land around his house is rugged and difficult to farm. Gillio manages to get the very best out of it by working the land every day, even at the age of 83. I hope I'm half as active as he is when I get to that age!

In the cup expect a lovely sweetness, think white sugar with a spoon of extra sugar added. The complexity comes from it’s floral tones, think jasmine and coffee blossom. But the finish is what really makes this coffee, caramelised sugar with a creamy finish, think Creme Brûlée with a lovely toffee note.

]]>This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple ...This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple of years ago. We have a rule at Hasbean that if you're over 40 you can be a character (under 40 and "being a character" just makes you weird). Well, Gillio is the perfect example of a character. The first thing he said to me was that my belly looked as if I ate too much, and that I should lose some weight. I was in the midst of exercising and dieting; his brutal honesty was refreshing, if not a little quirky.

The thing that made me smile was that he was driving an old Jeep that was falling apart (he told me it was from the '60s). The best part was that the engine was a Dorman engine built in Stafford, UK. My father-in-law and two brothers-in-law all work at the factory, and it was amazing to be in a foreign location and yet see something so linked to home.

The name for this coffee in previous years has been a bit of a long one and you might have looked at it and thought, 'oof! Steve that's a bit of a long one!' but I've shortened it a little this year, but let me explain what the different parts mean...

'Costa Rica', I'm sure you can guess, is the country, and then 'Zarcero' is the micro-region/canton of Costa Rica that the coffee comes from.

'Finca La Casa' is the name of the farm that the coffee is grown on.

'Yellow honey' is the processing method, which is a variant of the pulped natural process, and then – finally – 'Caturra' is the varietal of the coffee.

This is not your typical Costa Rican coffee by the way, forget all that has come before; this is a unique cup. It's a Caturra coffee, and is grown at an altitude of 1,700 metres above sea level.

Gillio has two farms in Costa Rica. This one is called Finca La Casa (which just means 'farm at home'), and it can be found in the western valley area of Zarcero. The land around his house is rugged and difficult to farm. Gillio manages to get the very best out of it by working the land every day, even at the age of 83. I hope I'm half as active as he is when I get to that age!

In the cup expect a lovely sweetness, think white sugar with a spoon of extra sugar added. The complexity comes from it’s floral tones, think jasmine and coffee blossom. But the finish is what really makes this coffee, caramelised sugar with a creamy finish, think Creme Brûlée with a lovely toffee note.

Stephen LeightonCleanNoEpisode 44​8​ on Monday the ​12​th of June, 2017. Ethiopia Yirgacheffe Wenago Washedhttp://inmymugaudio.podbean.com/e/episode-44%e2%80%8b8%e2%80%8b-on-monday-the-%e2%80%8b12%e2%80%8bth-of-june-2017-ethiopia-yirgacheffe-wenago-washed-1497213456/
http://inmymugaudio.podbean.com/e/episode-44%e2%80%8b8%e2%80%8b-on-monday-the-%e2%80%8b12%e2%80%8bth-of-june-2017-ethiopia-yirgacheffe-wenago-washed-1497213456/#commentsMon, 12 Jun 2017 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-44%e2%80%8b8%e2%80%8b-on-monday-the-%e2%80%8b12%e2%80%8bth-of-june-2017-ethiopia-yirgacheffe-wenago-washed-1497213456/Wenago woreda is located in Yirgacheffe district, Gedeo Zone in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world.

The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

The indigenous ‘heirloom’ or ‘wild‘ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, usually characterised by strong citric acidity, sweet chocolate and floral/herbal notes of lavender, jasmine, ber [...]

]]>Wenago woreda is located in Yirgacheffe district, Gedeo Zone in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world.

The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

The indigenous ‘heirloom’ or 'wild' varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, usually characterised by strong citric acidity, sweet chocolate and floral/herbal notes of lavender, jasmine, bergamot & thyme.

Ripe cherries are delivered to the Wenago wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12-15 days (until the ideal moisture level has been reached).

In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, sorting and handpicking, before being bagged in GrainPro for export.

In the cup there's white sugar and lemon juice, if only there was a shoulder of pancake too! This coffee has a really delicate body with a tiny edge of spice on the finish.

]]>Wenago woreda is located in Yirgacheffe district, Gedeo Zone in the ‘Southern Nations, Nationalities Peoples’ (SNNP) region of Ethiopia. Over a number of years ...Wenago woreda is located in Yirgacheffe district, Gedeo Zone in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world.

The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

The indigenous ‘heirloom’ or 'wild' varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, usually characterised by strong citric acidity, sweet chocolate and floral/herbal notes of lavender, jasmine, bergamot & thyme.

Ripe cherries are delivered to the Wenago wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12-15 days (until the ideal moisture level has been reached).

In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, sorting and handpicking, before being bagged in GrainPro for export.

In the cup there's white sugar and lemon juice, if only there was a shoulder of pancake too! This coffee has a really delicate body with a tiny edge of spice on the finish.

Country: Ethiopia

Region: Yirgacheffe

Zone: Gedeo

Area: Chirecha Kebele

Mill: Wenago

Varietal: Indigenous wild varietals

Processing method: Washed

Fermentation: Yes

Fermentation time: 36-48 hours

Drying method: Raised African beds

Drying time: 12-15 days

Altitude: 1,750–1,850 m.a.s.l.

Rainfall: 1,800 - 2,000 mm avg per annum

Soil: Fertile, red-brown, well drained.

Producers: 650 farmers with an average of 2 hectares of land each

CUPPING NOTES

White sugar, lemon juice, delicate, spice.

]]>Stephen LeightonCleanNoEpisode 447 on Monday the 5th of June, 2017. Bolivia Jeivert Estanislao Pañunihttp://inmymugaudio.podbean.com/e/episode-447-on-monday-the-5th-of-june-2017-bolivia-jeivert-estanislao-panuni-1496591138/
http://inmymugaudio.podbean.com/e/episode-447-on-monday-the-5th-of-june-2017-bolivia-jeivert-estanislao-panuni-1496591138/#commentsSun, 04 Jun 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-447-on-monday-the-5th-of-june-2017-bolivia-jeivert-estanislao-panuni-1496591138/This coffee comes from the town of Irupana in the Yungas region of Bolivia. It’s grown at an altitude of between 1,500 and 1,750 metres above sea level, and is a mechanically washed and dry fermented mixture of Red and Yellow Typica, Caturra and Catuai.

Estanislao Pañuni is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca Cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, and so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning and family love.

In the cup I immediately get loads of caramel followed up by sweet yellow fruits, think peaches and plums. The cup finishes with nectarine and an a [...]

]]>This coffee comes from the town of Irupana in the Yungas region of Bolivia. It's grown at an altitude of between 1,500 and 1,750 metres above sea level, and is a mechanically washed and dry fermented mixture of Red and Yellow Typica, Caturra and Catuai.

Estanislao Pañuni is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca Cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, and so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning and family love.

In the cup I immediately get loads of caramel followed up by sweet yellow fruits, think peaches and plums. The cup finishes with nectarine and an aftertaste of dark chocolate.

]]>This coffee comes from the town of Irupana in the Yungas region of Bolivia. It's grown at an altitude of between 1,500 and 1,750 metres ...This coffee comes from the town of Irupana in the Yungas region of Bolivia. It's grown at an altitude of between 1,500 and 1,750 metres above sea level, and is a mechanically washed and dry fermented mixture of Red and Yellow Typica, Caturra and Catuai.

Estanislao Pañuni is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca Cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, and so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning and family love.

In the cup I immediately get loads of caramel followed up by sweet yellow fruits, think peaches and plums. The cup finishes with nectarine and an aftertaste of dark chocolate.

Country: Bolivia

Department: La Paz

Region: Yungas

Province: Caranavi

Town: Irupana town

Farm name: Jeivert

Producer: Estanislao Pañuni

Altitude: 1,500-1,750 m.a.s.l.

Varietal: Typica, Caturra and Catuai

Ripe cherry colour: Red and Yellow

Processing method: Washed

Washing: Mechanical

Fermentation: Dry fermentation for 16-18 hours

Drying: African beds for 7–8 days

Coordinates: 16°27′58″S 67°27′17″O

]]>Stephen LeightonCleanNo​Episode 446 on Monday the 29th of May, 2017. Malawi Msese AAA + AA Washedhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-446-on-monday-the-29th-of-may-2017-malawi-msese-aaa-aa-washed-1495994659/
http://inmymugaudio.podbean.com/e/%e2%80%8bepisode-446-on-monday-the-29th-of-may-2017-malawi-msese-aaa-aa-washed-1495994659/#commentsSun, 28 May 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/%e2%80%8bepisode-446-on-monday-the-29th-of-may-2017-malawi-msese-aaa-aa-washed-1495994659/Msese wetmill is part of South East Mzima Cooperative Society and is one of a few washing stations that form the coop in the Msese zone in North-central Malawi. The mill processes an average of 15,000kg of coffee cherries per year sourced from 60 farmers of the Ngoni & Tonga tribes. These producers are subsistence farmers for whom coffee represents an important part of the local economy. They also grow maize, beans and soya - though premium specialty coffee remains a vital cash crop allowing these farmers to provide for their families.

The Mzuzu Co-operative Union’s aim is that all small-holder farmers are guaranteed…

Accommodation which is iron-roofed, cement-floored, plastered and well-ventilated

Food security (three decent meals a day)

Adequate clothing and bedding for their families

Education for their children

The coffee is wet processed, where the fully ripe cherries are…

Pulped

[...]

]]>Msese wetmill is part of South East Mzima Cooperative Society and is one of a few washing stations that form the coop in the Msese zone in North-central Malawi. The mill processes an average of 15,000kg of coffee cherries per year sourced from 60 farmers of the Ngoni & Tonga tribes. These producers are subsistence farmers for whom coffee represents an important part of the local economy. They also grow maize, beans and soya - though premium specialty coffee remains a vital cash crop allowing these farmers to provide for their families.

The Mzuzu Co-operative Union’s aim is that all small-holder farmers are guaranteed...

Accommodation which is iron-roofed, cement-floored, plastered and well-ventilated
Food security (three decent meals a day)
Adequate clothing and bedding for their families
Education for their children

The coffee is then delivered to the dry mill where it is rested in parchment before being hulled, cleaned, graded by bean size and handpicked before being bagged in GrainPro for export.

Msese is located on the Southern tip of the South Viphya Plateau, between the Kahingina Forest Reserve & the Viphya Complex Forest Reserve. The altitude generally ranges between 1,200 & 1,300 metres above sea level with some areas rising up to 1,700m. To the east is Lake Malawi, one of the ‘African Great Lakes’ constituting the Great Rift Valley which runs through the east of the continent.

Malawi is one of the world’s least developed countries. In many places the roads are poor, making the area very difficult to reach in the rainy season. Electricity is scarce and access to drinking water and medical facilities still presents a challenge to the local population.

In the cup this starts off very floral with a delicate fruit sweetness, this shifts towards kiwi fruit before finishing with a big glug of chocolate milk.

]]>Msese wetmill is part of South East Mzima Cooperative Society and is one of a few washing stations that form the coop in the Msese zone ...Msese wetmill is part of South East Mzima Cooperative Society and is one of a few washing stations that form the coop in the Msese zone in North-central Malawi. The mill processes an average of 15,000kg of coffee cherries per year sourced from 60 farmers of the Ngoni & Tonga tribes. These producers are subsistence farmers for whom coffee represents an important part of the local economy. They also grow maize, beans and soya - though premium specialty coffee remains a vital cash crop allowing these farmers to provide for their families.

The Mzuzu Co-operative Union’s aim is that all small-holder farmers are guaranteed...

Accommodation which is iron-roofed, cement-floored, plastered and well-ventilated

Food security (three decent meals a day)

Adequate clothing and bedding for their families

Education for their children

The coffee is wet processed, where the fully ripe cherries are...

Pulped

Fermented for 12-48 hours (depending on climatic conditions)

Washed

Dried slowly over 2-3 weeks on raised African beds

The coffee is then delivered to the dry mill where it is rested in parchment before being hulled, cleaned, graded by bean size and handpicked before being bagged in GrainPro for export.

Msese is located on the Southern tip of the South Viphya Plateau, between the Kahingina Forest Reserve & the Viphya Complex Forest Reserve. The altitude generally ranges between 1,200 & 1,300 metres above sea level with some areas rising up to 1,700m. To the east is Lake Malawi, one of the ‘African Great Lakes’ constituting the Great Rift Valley which runs through the east of the continent.

Malawi is one of the world’s least developed countries. In many places the roads are poor, making the area very difficult to reach in the rainy season. Electricity is scarce and access to drinking water and medical facilities still presents a challenge to the local population.

In the cup this starts off very floral with a delicate fruit sweetness, this shifts towards kiwi fruit before finishing with a big glug of chocolate milk.

Country: Malawi

Region: Northern

Zone: Msese

Mill: Msese

Coop: South East Mzima

Contributing farmers: 60

Altitude: 1,453 m.a.s.l.

Varietals: Geisha, Catimor & Nyika

Grade: AAA + AA

Processing method: Washed

Drying method: Raised African beds

Drying time: 2-3 weeks

Average rainfall: 1,200 - 2,000mm average per year

Soil: Acidic sandy loam & clay

CUPPING NOTES

Floral, sweet, kiwi, chocolate milk.

]]>Stephen LeightonCleanNoEpisode 445 on Monday the 22nd of May, 2017. Bolivia David Vilca Washedhttp://inmymugaudio.podbean.com/e/episode-445-on-monday-the-22nd-of-may-2017-bolivia-david-vilca-washed-1495401824/
http://inmymugaudio.podbean.com/e/episode-445-on-monday-the-22nd-of-may-2017-bolivia-david-vilca-washed-1495401824/#commentsMon, 22 May 2017 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-445-on-monday-the-22nd-of-may-2017-bolivia-david-vilca-washed-1495401824/A big big Bolivian favourite here at Hasbean, I am so pleased to see this coffee back for an amazing SIXTH year! It’s a big favourite for me, and I know this is also true for many of you too.

The farm is located in the colony of Bolinda in the North Yungas region of Bolivia, near to the town of Caranavi. The farm doesn’t actually have a proper name and so is named after the gentleman that runs it, David Vilca. This is quite common in Bolivia: farms are often named after an individual or the family running them.

David migrated from La Paz to the farm fifteen years ago, after a career in mining left him with damaged hearing. He bought this twelve hectare farm as security for himself and his family, to make sure that they could support themselves. When he took over, he only had one acre planted with coffee (it was of the Criolla varietal). After two years, David was comfortable with coffee farming. He was becoming increasingly interested in it, [...]

]]>A big big Bolivian favourite here at Hasbean, I am so pleased to see this coffee back for an amazing SIXTH year! It’s a big favourite for me, and I know this is also true for many of you too.

The farm is located in the colony of Bolinda in the North Yungas region of Bolivia, near to the town of Caranavi. The farm doesn't actually have a proper name and so is named after the gentleman that runs it, David Vilca. This is quite common in Bolivia: farms are often named after an individual or the family running them.

David migrated from La Paz to the farm fifteen years ago, after a career in mining left him with damaged hearing. He bought this twelve hectare farm as security for himself and his family, to make sure that they could support themselves. When he took over, he only had one acre planted with coffee (it was of the Criolla varietal). After two years, David was comfortable with coffee farming. He was becoming increasingly interested in it, and so he decided to extend the coffee plantation. He now has five acres of coffee (and we have bought the coffee from all five acres). He has very little outside help with the farm, except from direct family: his wife helps him greatly.

The varietals on the farm are Caturra, Catuai, Typica and Criolla. The farm is under constant improvement. David is now removing much of the Criolla and focusing on Typica and Catuai, for cup quality reasons. This coffee comes from the Caturra and Typica parts of the farm.

I have a really good relationship with David and you might remember 2 years ago we did something a little different with the coffee's price. I've visited David a couple of times now and when I was there I thought he was being rude to me by ignoring me, or not responding when I spoke to him. Last time I visited, though, I found out that David's hearing had become damaged whilst he was working as a miner before he made the move into coffee.

In the past the exporter had given David some money to get hearing aids, but he spent the money on satellite TV (for his wife – who hasn’t been in that situation!) so the year before last we paid for two hearing aids while we were there, so that he could hear properly again and enjoy my smooth and soothing English voice ; )

We thought that would be the last of it. But when I last visited David didn’t have his hearing aids in. He told us that they were not good while he was picking what to wear, but also that he couldn’t afford the batteries. So we left him with cash for a microphone hearing-device for around his neck, and $200.00 USD for batteries. This worked out at 7p per bag for all the coffee we buy from him, and I didn't pick up the tab – you lovely people did! So a big THANK YOU from me, and also, of course, from David!

David's farm is between 1,550 and 1,650 metres above sea level, this is a mechanically washed coffee that underwent full wet fermentation for 16 hours before being dried in a mechanical dryer for 48 hours.

In the cup this a very sweet, creamy, well structured and chuggable coffee...think about a liquid chocolate covered papaya that you can just drink and drink and drink. This is 1 of those coffees where you finish the mug without noticing, go to take another sip and then just have to brew more.

]]>A big big Bolivian favourite here at Hasbean, I am so pleased to see this coffee back for an amazing SIXTH year! It’s a big favourite ...A big big Bolivian favourite here at Hasbean, I am so pleased to see this coffee back for an amazing SIXTH year! It’s a big favourite for me, and I know this is also true for many of you too.

The farm is located in the colony of Bolinda in the North Yungas region of Bolivia, near to the town of Caranavi. The farm doesn't actually have a proper name and so is named after the gentleman that runs it, David Vilca. This is quite common in Bolivia: farms are often named after an individual or the family running them.

David migrated from La Paz to the farm fifteen years ago, after a career in mining left him with damaged hearing. He bought this twelve hectare farm as security for himself and his family, to make sure that they could support themselves. When he took over, he only had one acre planted with coffee (it was of the Criolla varietal). After two years, David was comfortable with coffee farming. He was becoming increasingly interested in it, and so he decided to extend the coffee plantation. He now has five acres of coffee (and we have bought the coffee from all five acres). He has very little outside help with the farm, except from direct family: his wife helps him greatly.

The varietals on the farm are Caturra, Catuai, Typica and Criolla. The farm is under constant improvement. David is now removing much of the Criolla and focusing on Typica and Catuai, for cup quality reasons. This coffee comes from the Caturra and Typica parts of the farm.

I have a really good relationship with David and you might remember 2 years ago we did something a little different with the coffee's price. I've visited David a couple of times now and when I was there I thought he was being rude to me by ignoring me, or not responding when I spoke to him. Last time I visited, though, I found out that David's hearing had become damaged whilst he was working as a miner before he made the move into coffee.

In the past the exporter had given David some money to get hearing aids, but he spent the money on satellite TV (for his wife – who hasn’t been in that situation!) so the year before last we paid for two hearing aids while we were there, so that he could hear properly again and enjoy my smooth and soothing English voice ; )

We thought that would be the last of it. But when I last visited David didn’t have his hearing aids in. He told us that they were not good while he was picking what to wear, but also that he couldn’t afford the batteries. So we left him with cash for a microphone hearing-device for around his neck, and $200.00 USD for batteries. This worked out at 7p per bag for all the coffee we buy from him, and I didn't pick up the tab – you lovely people did! So a big THANK YOU from me, and also, of course, from David!

David's farm is between 1,550 and 1,650 metres above sea level, this is a mechanically washed coffee that underwent full wet fermentation for 16 hours before being dried in a mechanical dryer for 48 hours.

In the cup this a very sweet, creamy, well structured and chuggable coffee...think about a liquid chocolate covered papaya that you can just drink and drink and drink. This is 1 of those coffees where you finish the mug without noticing, go to take another sip and then just have to brew more.

Buf Café was founded in 2003 by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee sector and beyond. Buf is now managed by Epiphanie and her son, Samuel Muhirwa, who is taking an increasingly active role in running and expanding the business. The title ‘Buf’ derives from ‘Bufundu’, the former name of the region in which its washing stations are located.

Epiphanie, who was born in 1959, was widowed during the 1994 genocide - which claimed over 800,000 lives in just 3 months - but chose not to leave her family’s small coffee farm. Instead she set about rebuilding and developing her business and with it the local community. She started Buf Café in 2003, when she established Remera washing station with a loan from the Rwandan Development Bank [...]

]]>This 100% Red Bourbon was processed at Buf Café’s Nyarusiza washing station, at 1,743 metres above sea level in the south of Rwanda.

Buf Café was founded in 2003 by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee sector and beyond. Buf is now managed by Epiphanie and her son, Samuel Muhirwa, who is taking an increasingly active role in running and expanding the business. The title ‘Buf’ derives from ‘Bufundu’, the former name of the region in which its washing stations are located.

Epiphanie, who was born in 1959, was widowed during the 1994 genocide - which claimed over 800,000 lives in just 3 months - but chose not to leave her family’s small coffee farm. Instead she set about rebuilding and developing her business and with it the local community. She started Buf Café in 2003, when she established Remera washing station with a loan from the Rwandan Development Bank and the assistance of the USAID-financed PEARL project.

This transformational programme was aimed at switching the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality - and so opening up Rwanda to the far higher-earning specialty coffee market. The programme and its successor, SPREAD, have been invaluable in helping Rwanda’s small-scale coffee farmers to rebuild their production in the wake of the devastating 1994 genocide and the 1990s world coffee crash.

Buf Café now owns two coffee washing stations - Remera and Nyarusiza - as well as its own coffee trees, and buys coffee cherries from as many as 264 surrounding smallholder farmers, as well as three different local cooperatives! At Buf’s Nyarusiza washing station in 2014 there was a total of 798,685kg of cherry delivered throughout the season, approximately 5% of which was delivered by trees owned by Epiphane and her family. The remaining quantity of delivered cherry comes from farmers within the community surrounding the washing station.

Buf has very strong links with the local communities that supply it, providing jobs for 116 at Nyarusiza during peak harvest (May - June/July) and 9 permanent positions. A further 127 people are employed at Remera during harvest, with 10 permanent positions. (2014 figures) At the end of each season Buf will share any surplus profits with both the cooperatives that it works with and its washing station managers.

The majority of the small farmers in the area have an average of only 300 coffee trees (less than a quarter of a hectare) and use some of their land to cultivate other crops such as maize and beans to feed themselves and their families. Most of their income from the sale of coffee is used to take their children to school, pay for medical care and for investment in livestock such as a cow for milk, both for use in the home and for sale locally.

The level of care that all Buf washing stations take over their processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight.

After pulping, the coffee is fermented overnight (for around 12-18 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for around 24 hours to stabilise moisture content.

As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages - on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in Nyarusiza’s purpose-built warehouse prior to final dry-milling and hand-sorting at the dry mill in Kigali. Each coffee that arrives is also cupped by the Q-graders of Buf’s exporting partner, Rwashocco.

Lots are first separated by collection point (farmers usually hail from around 3 km distance from each collection point) and are also separated out by days. Upon delivery as cherry, the coffee receives a paper ‘ticket’ that follows the lot through all its processing. This ticket bears the date of harvest, the collection point name, and the grade (A1, A2 etc) of the coffee – for instance, if a coffee lot is called ‘Lot 1- 06/04 - A1’, this means it was the first lot processed on April 4 and the grade is A1. This simple but effective practice is a crucial tool in controlling quality and ensuring the traceability of lots.

In the cup this coffee has a big red wine richness but it’s accompanied by lime acidity, a really unique combo! There’s also a shoulder of black tea and some cola on the finish.

]]>This 100% Red Bourbon was processed at Buf Café’s Nyarusiza washing station, at 1,743 metres above sea level in the south of Rwanda.
Buf Café was ...This 100% Red Bourbon was processed at Buf Café’s Nyarusiza washing station, at 1,743 metres above sea level in the south of Rwanda.

Buf Café was founded in 2003 by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee sector and beyond. Buf is now managed by Epiphanie and her son, Samuel Muhirwa, who is taking an increasingly active role in running and expanding the business. The title ‘Buf’ derives from ‘Bufundu’, the former name of the region in which its washing stations are located.

Epiphanie, who was born in 1959, was widowed during the 1994 genocide - which claimed over 800,000 lives in just 3 months - but chose not to leave her family’s small coffee farm. Instead she set about rebuilding and developing her business and with it the local community. She started Buf Café in 2003, when she established Remera washing station with a loan from the Rwandan Development Bank and the assistance of the USAID-financed PEARL project.

This transformational programme was aimed at switching the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality - and so opening up Rwanda to the far higher-earning specialty coffee market. The programme and its successor, SPREAD, have been invaluable in helping Rwanda’s small-scale coffee farmers to rebuild their production in the wake of the devastating 1994 genocide and the 1990s world coffee crash.

Buf Café now owns two coffee washing stations - Remera and Nyarusiza - as well as its own coffee trees, and buys coffee cherries from as many as 264 surrounding smallholder farmers, as well as three different local cooperatives! At Buf’s Nyarusiza washing station in 2014 there was a total of 798,685kg of cherry delivered throughout the season, approximately 5% of which was delivered by trees owned by Epiphane and her family. The remaining quantity of delivered cherry comes from farmers within the community surrounding the washing station.

Buf has very strong links with the local communities that supply it, providing jobs for 116 at Nyarusiza during peak harvest (May - June/July) and 9 permanent positions. A further 127 people are employed at Remera during harvest, with 10 permanent positions. (2014 figures) At the end of each season Buf will share any surplus profits with both the cooperatives that it works with and its washing station managers.

The majority of the small farmers in the area have an average of only 300 coffee trees (less than a quarter of a hectare) and use some of their land to cultivate other crops such as maize and beans to feed themselves and their families. Most of their income from the sale of coffee is used to take their children to school, pay for medical care and for investment in livestock such as a cow for milk, both for use in the home and for sale locally.

The level of care that all Buf washing stations take over their processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight.

After pulping, the coffee is fermented overnight (for around 12-18 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for around 24 hours to stabilise moisture content.

As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages - on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the dire]]>

Stephen LeightonCleanNoEpisode 443 on Monday the 8th of May, 2017. Peru La Flor del Cafe Washedhttp://inmymugaudio.podbean.com/e/episode-443-on-monday-the-8th-of-may-2017-peru-la-flor-del-cafe-washed-1494180393/
http://inmymugaudio.podbean.com/e/episode-443-on-monday-the-8th-of-may-2017-peru-la-flor-del-cafe-washed-1494180393/#commentsSun, 07 May 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-443-on-monday-the-8th-of-may-2017-peru-la-flor-del-cafe-washed-1494180393/Coffee came to Peru in the mid 1700s and was most likely introduced by Dutch immigrants. The Dutch brought the Typica variety which still dominates especially amongst the older farms and micro-farms. The first coffee plantings were in Chinchao, Huanuco in Selva Central and disseminated from there to the Northern (Cajamarca) and Southern (Cusco and Puno) regions of the country. Peru had its first coffee shop in 1771 in Lima and started exporting coffee in 1887.

Peru is a country which has great potential but for particular reasons it is extremely hard to find 87+ coffee landed in consuming countries. The potential is there: the country is the 8th largest producer of coffee in the world, has plenty of farms at and above 1600 and 1800 meters, and has predominantly Typica and Bourbon varieties.

But sadly this is not the case, high-end coffee out of Peru is very scarce due to the challenges they face. Most farmers own a couple of hectares only and are in remote areas. Man [...]

]]>Coffee came to Peru in the mid 1700s and was most likely introduced by Dutch immigrants. The Dutch brought the Typica variety which still dominates especially amongst the older farms and micro-farms. The first coffee plantings were in Chinchao, Huanuco in Selva Central and disseminated from there to the Northern (Cajamarca) and Southern (Cusco and Puno) regions of the country. Peru had its first coffee shop in 1771 in Lima and started exporting coffee in 1887.

Peru is a country which has great potential but for particular reasons it is extremely hard to find 87+ coffee landed in consuming countries. The potential is there: the country is the 8th largest producer of coffee in the world, has plenty of farms at and above 1600 and 1800 meters, and has predominantly Typica and Bourbon varieties.

But sadly this is not the case, high-end coffee out of Peru is very scarce due to the challenges they face. Most farmers own a couple of hectares only and are in remote areas. Many times their farms are 4 hours by foot from the nearest town and the town could be 8 hours by truck from the nearest port. This means coffee can sit at the farm unnecessarily for extended periods of time after it is dried. During the drying season climate conditions tend to be very humid with precipitation. Without proper storage, such as GrainPro, coffee will gain moisture and destabilize cup-quality

But this is (of course) not the case here, deliciousness! This coffee comes from the San José de Lourdes district in the Cajamarca region of Peru. The capital city of Cajamarca is Cajamarca (love it when that happens) and sits in Peru's northern highlands, in the Andes Mountains.

]]>Coffee came to Peru in the mid 1700s and was most likely introduced by Dutch immigrants. The Dutch brought the Typica variety which still dominates ...Coffee came to Peru in the mid 1700s and was most likely introduced by Dutch immigrants. The Dutch brought the Typica variety which still dominates especially amongst the older farms and micro-farms. The first coffee plantings were in Chinchao, Huanuco in Selva Central and disseminated from there to the Northern (Cajamarca) and Southern (Cusco and Puno) regions of the country. Peru had its first coffee shop in 1771 in Lima and started exporting coffee in 1887.

Peru is a country which has great potential but for particular reasons it is extremely hard to find 87+ coffee landed in consuming countries. The potential is there: the country is the 8th largest producer of coffee in the world, has plenty of farms at and above 1600 and 1800 meters, and has predominantly Typica and Bourbon varieties.

But sadly this is not the case, high-end coffee out of Peru is very scarce due to the challenges they face. Most farmers own a couple of hectares only and are in remote areas. Many times their farms are 4 hours by foot from the nearest town and the town could be 8 hours by truck from the nearest port. This means coffee can sit at the farm unnecessarily for extended periods of time after it is dried. During the drying season climate conditions tend to be very humid with precipitation. Without proper storage, such as GrainPro, coffee will gain moisture and destabilize cup-quality

But this is (of course) not the case here, deliciousness! This coffee comes from the San José de Lourdes district in the Cajamarca region of Peru. The capital city of Cajamarca is Cajamarca (love it when that happens) and sits in Peru's northern highlands, in the Andes Mountains.

In the cup dark chocolate is up front riding shotgun with cinder toffee, some Brazil nuts are sat in the back along with their good friend Mr walnut, and there's a little pear as it cools.

Country: Peru

Region: Cajamarca

Province: San Ignacio

District: San José de Lourdes

Farm: La Flor del Cafe

Farmer: Apolinar Arevalo

Altitude: 1,800 m.a.s.l.

Varietals: Caturra & Pache

Processing System: Washed

]]>Stephen LeightonCleanNo00:10:33Episode 442 on Monday the 1st of May, 2017. Bolivia Taypiplaya Neri’s Lothttp://inmymugaudio.podbean.com/e/episode-442-on-monday-the-1st-of-may-2017-bolivia-taypiplaya-neris-lot-1493712464/
http://inmymugaudio.podbean.com/e/episode-442-on-monday-the-1st-of-may-2017-bolivia-taypiplaya-neris-lot-1493712464/#commentsMon, 01 May 2017 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-442-on-monday-the-1st-of-may-2017-bolivia-taypiplaya-neris-lot-1493712464/Neri and her husband Juan live in Caranavi town, they are a young couple that have only just married and every day they drive to Taypiplaya to source their cherries as at the moment they are saving money to buy their own land.

Juan is the son of Carmelia Aduviri who we’ve enjoyed coffee from in the past (archive) and Juan grew up helping her on the farm, delicious coffee production certainly runs in this family!

When Neri visits Taypiplaya she basically sources the best cherries that she can, that’s what makes this Neri’s Lot. She visits various producers who are selling their crop and selects the ones she thinks are best, Taypiplaya is a region where producers are used to delivering cherry to cooperatives because they belong to a cooperative, but here Neri fulfils that role.

Many cooperatives in Taypiplaya have closed because of bad management or [...]

]]>Neri and her husband Juan live in Caranavi town, they are a young couple that have only just married and every day they drive to Taypiplaya to source their cherries as at the moment they are saving money to buy their own land.

Juan is the son of Carmelia Aduviri who we've enjoyed coffee from in the past (archive) and Juan grew up helping her on the farm, delicious coffee production certainly runs in this family!

When Neri visits Taypiplaya she basically sources the best cherries that she can, that's what makes this Neri's Lot. She visits various producers who are selling their crop and selects the ones she thinks are best, Taypiplaya is a region where producers are used to delivering cherry to cooperatives because they belong to a cooperative, but here Neri fulfils that role.

Many cooperatives in Taypiplaya have closed because of bad management or through failure due to not paying their producers, it's thanks to people like Neri that we still get to enjoy the delicious coffees that this area produces.

The producers of Taypiplaya live around on the top of the mountains that surround the town and deliver their cherries to locations in the town every night. The colony is located in the municipality of Caranavi to the north east of La Paz, coffee is grown between altitudes of 1,600 and 1,850 metres above sea level and is a mix of red and yellow Caturra and Catuai.

In the cup this starts out with sweet and juicy lime before shifting towards a Cadbury’s Fudge bar, smooth milk chocolate and buttery fudge. On the finish a little bit of pineapple is doing a boogie with some flowers.

]]>Neri and her husband Juan live in Caranavi town, they are a young couple that have only just married and every day they drive to Taypiplaya ...Neri and her husband Juan live in Caranavi town, they are a young couple that have only just married and every day they drive to Taypiplaya to source their cherries as at the moment they are saving money to buy their own land.

Juan is the son of Carmelia Aduviri who we've enjoyed coffee from in the past (archive) and Juan grew up helping her on the farm, delicious coffee production certainly runs in this family!

When Neri visits Taypiplaya she basically sources the best cherries that she can, that's what makes this Neri's Lot. She visits various producers who are selling their crop and selects the ones she thinks are best, Taypiplaya is a region where producers are used to delivering cherry to cooperatives because they belong to a cooperative, but here Neri fulfils that role.

Many cooperatives in Taypiplaya have closed because of bad management or through failure due to not paying their producers, it's thanks to people like Neri that we still get to enjoy the delicious coffees that this area produces.

The producers of Taypiplaya live around on the top of the mountains that surround the town and deliver their cherries to locations in the town every night. The colony is located in the municipality of Caranavi to the north east of La Paz, coffee is grown between altitudes of 1,600 and 1,850 metres above sea level and is a mix of red and yellow Caturra and Catuai.

In the cup this starts out with sweet and juicy lime before shifting towards a Cadbury’s Fudge bar, smooth milk chocolate and buttery fudge. On the finish a little bit of pineapple is doing a boogie with some flowers.

Country: Bolivia

Municipality: Caranavi

Colony: Taypiplaya

Altitude: 1,600 - 1,850 m.a.s.l.

Varietals: Caturra and Catuai

Processing method: Washed

Washing method: Mechanical

Fermentation: Full wet

Fermentation time: In cherry for 8 hours

Drying method: Mechanical

Drying time: 43 hours

]]>Stephen LeightonCleanNoEpisode 441 on Monday the 24th of April, 2017. Bolivia El Fuerte Pulped Natural Caturrahttp://inmymugaudio.podbean.com/e/episode-441-on-monday-the-24th-of-april-2017-bolivia-el-fuerte-pulped-natural-caturra-1492978646/
http://inmymugaudio.podbean.com/e/episode-441-on-monday-the-24th-of-april-2017-bolivia-el-fuerte-pulped-natural-caturra-1492978646/#commentsSun, 23 Apr 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-441-on-monday-the-24th-of-april-2017-bolivia-el-fuerte-pulped-natural-caturra-1492978646/Finca El Fuerte was named in honor of the ‘Fort of Samaipata’, which is a unique ruin in Bolivia. El Fuerte de Samaipata (Fort Samaipata), also known simply as ‘El Fuerte’, is an archaeological site and a UNESCO World Heritage site located in the Santa Cruz department of Florida province. It is situated in the eastern foothills of the Bolivian Andes, and it’s a popular tourist destination for Bolivians and foreigners alike. It is served by the nearby town of Samaipata.

It is not actually a military fortification, but it is generally considered a pre-Columbian religious site, built by the Chané people, who were a pre-Inca culture of Arawak origin. There are also ruins of an Inca city built near the temple; the city was built during the Inca expansion to the southeast. Both Incas and Chanés suffered several raids from Guarani warriors, who invaded the region from time to time. Eventually, the Guarani warriors conquered the plains and valleys [...]

]]>Finca El Fuerte was named in honor of the 'Fort of Samaipata', which is a unique ruin in Bolivia. El Fuerte de Samaipata (Fort Samaipata), also known simply as 'El Fuerte', is an archaeological site and a UNESCO World Heritage site located in the Santa Cruz department of Florida province. It is situated in the eastern foothills of the Bolivian Andes, and it's a popular tourist destination for Bolivians and foreigners alike. It is served by the nearby town of Samaipata.

It is not actually a military fortification, but it is generally considered a pre-Columbian religious site, built by the Chané people, who were a pre-Inca culture of Arawak origin. There are also ruins of an Inca city built near the temple; the city was built during the Inca expansion to the southeast. Both Incas and Chanés suffered several raids from Guarani warriors, who invaded the region from time to time. Eventually, the Guarani warriors conquered the plains and valleys of Santa Cruz, and destroyed Samaipata. The Guaranis dominated the region well into the Spanish colonial period.

The Spaniards also built a settlement near the temple, and there are remains of buildings of typical Andalusi Arabic architecture. The Spaniards abandoned the settlement and moved to the nearby valley, where the town of Samaipata is currently located. The archaeological site at El Fuerte is unique, and it encompasses buildings of three different cultures: Chanés, Incas and Spaniards.

AgriCafe Buena Vista has been sourcing coffee from small coffee producers for three decades. However, the steady decline of coffee production has put at risk the sustainability of the business and the future of coffee production in Bolivia; it's at risk of disappearing completely. Faced with these circumstances and crises, AgriCafe assumes the challenge of boosting the production and supporting the Bolivian coffee growing. AgriCafe has undertaken the development of 'Fincas Buena Vista', which is home to new coffee plantations with a sustainable model based on three pillars: economical, social and environmental.

Besides Caturra and Typica (both of which are traditional varieties in Bolivia), Agricafe has ventured into new exotic varieties to plant on its farms, and is also implementing new processes post-harvest. Finca El Fuerte is the first coffee farm in the Samaipata region that's focusing on producing specialty coffees.

Finca El Fuerte is a bet to develop coffee agriculture in this new region which has all the conditions to produce spectacular high quality coffees, and it's a new opportunity for many farmers to start producing specialty coffee. Through a lot of effort in the new plantations, and a lot of effort in caring for the harvest and the beans' processing, it has managed to produce coffees like Geisha. AgriCafe has utilised a careful and delicate process, and it has achieved a coffee that highlights the attributes of sweetness, complexity and quality in the cup.

In the cup expect mushed up yellow fruit (but in a good way). Think apricot and peach puree sweetness, flavour and texture that ends with a white grape finish.

]]>Finca El Fuerte was named in honor of the 'Fort of Samaipata', which is a unique ruin in Bolivia. El Fuerte de Samaipata (Fort Samaipata), also known ...Finca El Fuerte was named in honor of the 'Fort of Samaipata', which is a unique ruin in Bolivia. El Fuerte de Samaipata (Fort Samaipata), also known simply as 'El Fuerte', is an archaeological site and a UNESCO World Heritage site located in the Santa Cruz department of Florida province. It is situated in the eastern foothills of the Bolivian Andes, and it's a popular tourist destination for Bolivians and foreigners alike. It is served by the nearby town of Samaipata.

It is not actually a military fortification, but it is generally considered a pre-Columbian religious site, built by the Chané people, who were a pre-Inca culture of Arawak origin. There are also ruins of an Inca city built near the temple; the city was built during the Inca expansion to the southeast. Both Incas and Chanés suffered several raids from Guarani warriors, who invaded the region from time to time. Eventually, the Guarani warriors conquered the plains and valleys of Santa Cruz, and destroyed Samaipata. The Guaranis dominated the region well into the Spanish colonial period.

The Spaniards also built a settlement near the temple, and there are remains of buildings of typical Andalusi Arabic architecture. The Spaniards abandoned the settlement and moved to the nearby valley, where the town of Samaipata is currently located. The archaeological site at El Fuerte is unique, and it encompasses buildings of three different cultures: Chanés, Incas and Spaniards.

AgriCafe Buena Vista has been sourcing coffee from small coffee producers for three decades. However, the steady decline of coffee production has put at risk the sustainability of the business and the future of coffee production in Bolivia; it's at risk of disappearing completely. Faced with these circumstances and crises, AgriCafe assumes the challenge of boosting the production and supporting the Bolivian coffee growing. AgriCafe has undertaken the development of 'Fincas Buena Vista', which is home to new coffee plantations with a sustainable model based on three pillars: economical, social and environmental.

Besides Caturra and Typica (both of which are traditional varieties in Bolivia), Agricafe has ventured into new exotic varieties to plant on its farms, and is also implementing new processes post-harvest. Finca El Fuerte is the first coffee farm in the Samaipata region that's focusing on producing specialty coffees.

Finca El Fuerte is a bet to develop coffee agriculture in this new region which has all the conditions to produce spectacular high quality coffees, and it's a new opportunity for many farmers to start producing specialty coffee. Through a lot of effort in the new plantations, and a lot of effort in caring for the harvest and the beans' processing, it has managed to produce coffees like Geisha. AgriCafe has utilised a careful and delicate process, and it has achieved a coffee that highlights the attributes of sweetness, complexity and quality in the cup.

In the cup expect mushed up yellow fruit (but in a good way). Think apricot and peach puree sweetness, flavour and texture that ends with a white grape finish.

Country: Bolivia

Province: Florida

Department: Santa Cruz

Farm: El Fuerte

Altitude: 1,450–1,700 m.a.s.l.

Varietal: Caturra

Process: Pulped Natural

Total hectares of the farm: 35 hectares

Latitude: S 18°11’57’’ W 63°45’31’

]]>Stephen LeightonCleanNoEpisode 4​40​ on Monday the 1​7​th of April, 2017. Brazil Fazenda Cachoeira da Grama Natural Canariohttp://inmymugaudio.podbean.com/e/episode-4%e2%80%8b40%e2%80%8b-on-monday-the-1%e2%80%8b7%e2%80%8bth-of-april-2017-brazil-fazenda-cachoeira-da-grama-natural-canario-1492343728/
http://inmymugaudio.podbean.com/e/episode-4%e2%80%8b40%e2%80%8b-on-monday-the-1%e2%80%8b7%e2%80%8bth-of-april-2017-brazil-fazenda-cachoeira-da-grama-natural-canario-1492343728/#commentsSun, 16 Apr 2017 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-4%e2%80%8b40%e2%80%8b-on-monday-the-1%e2%80%8b7%e2%80%8bth-of-april-2017-brazil-fazenda-cachoeira-da-grama-natural-canario-1492343728/This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in the São Paolo state, just three miles from the border with the Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it’s located at an altitude of 1,100–1,250 metres above sea level.

Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and t [...]

]]>This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in the São Paolo state, just three miles from the border with the Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100–1,250 metres above sea level.

Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and they border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. Everything is done manually on this farm since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.

The Carvalho Dias family consider social and environmental sustainability to be very important. The farm has a programme of planting native species of trees to maintain a better ecological balance. There is also a school, a club and an official-size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The wastewater is treated in order to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.

The beans are harvested on a sheet and prepared by the ‘natural’ process, where cherries are taken and dried in the sun.

This comes from the rare Canario varietal, which is a Bourbon mutation that originated in Brazil. You can find out more about it here, but what you will notice in the cup is that it adds complexity and acidity compared to Bourbon.

In the cup this is a really creamy coffee. It has a digestive biscuit sweetness and gentle orange acidity on the finish.

]]>This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped ...This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in the São Paolo state, just three miles from the border with the Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100–1,250 metres above sea level.

Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and they border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. Everything is done manually on this farm since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.

The Carvalho Dias family consider social and environmental sustainability to be very important. The farm has a programme of planting native species of trees to maintain a better ecological balance. There is also a school, a club and an official-size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The wastewater is treated in order to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.

The beans are harvested on a sheet and prepared by the ‘natural’ process, where cherries are taken and dried in the sun.

This comes from the rare Canario varietal, which is a Bourbon mutation that originated in Brazil. You can find out more about it here, but what you will notice in the cup is that it adds complexity and acidity compared to Bourbon.

In the cup this is a really creamy coffee. It has a digestive biscuit sweetness and gentle orange acidity on the finish.

Country: Brazil

Region: Mogiana (São Paolo)

City: São Sebastião da Grama

Farm: Fazenda Cachoeira da Grama

Processing: Natural

Varietal: Canario

Altitude: 1,100–1,250 m.a.s.l.

Owner: Lidolpho de Carvalho Dias and family

CUPPING NOTES

Creamy, digestive biscuit, orange.

]]>Stephen LeightonCleanNoEpisode 439 on Monday the 10th of April, 2017. El Salvador Finca San Cayetano Red Honey Bourbonhttp://inmymugaudio.podbean.com/e/episode-439-on-monday-the-10th-of-april-2017-el-salvador-finca-san-cayetano-red-honey-bourbon-1491769877/
http://inmymugaudio.podbean.com/e/episode-439-on-monday-the-10th-of-april-2017-el-salvador-finca-san-cayetano-red-honey-bourbon-1491769877/#commentsSun, 09 Apr 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-439-on-monday-the-10th-of-april-2017-el-salvador-finca-san-cayetano-red-honey-bourbon-1491769877/In the early 1920s Arturo Silva bought land located in Apaneca, Ahuachapán, and planted coffee trees on one of the highest summits of the Apaneca-Ilamatepec Mountain Range. He named the farm San Cayetano. Years later it was inherited by Luis Arturo Silva, father of Rafael Silva, the current owner.

San Cayetano is a 15 hectare, 100% Bourbon, farm that sits at 1,500 meters above sea level in Ahuachapán. The Bourbon plants were planted fifty years ago and are a traditional varietal for El Salvador: one I am always pleased to see. Among its attributes are the vigour and strength of its branches and the volume of the foliage, but most of all it just grows really really well in that region.

The name Rafael Silva might be a familiar one to lovers of El Salvadorian coffee. Rafael and Carmen are the owners of one of my favourite coffees, La Fany. They also own the Siberia farm, and we have bought from them for many years.

I first came across coffee from San Cayetano o [...]

]]>In the early 1920s Arturo Silva bought land located in Apaneca, Ahuachapán, and planted coffee trees on one of the highest summits of the Apaneca-Ilamatepec Mountain Range. He named the farm San Cayetano. Years later it was inherited by Luis Arturo Silva, father of Rafael Silva, the current owner.

San Cayetano is a 15 hectare, 100% Bourbon, farm that sits at 1,500 meters above sea level in Ahuachapán. The Bourbon plants were planted fifty years ago and are a traditional varietal for El Salvador: one I am always pleased to see. Among its attributes are the vigour and strength of its branches and the volume of the foliage, but most of all it just grows really really well in that region.

The name Rafael Silva might be a familiar one to lovers of El Salvadorian coffee. Rafael and Carmen are the owners of one of my favourite coffees, La Fany. They also own the Siberia farm, and we have bought from them for many years.

I first came across coffee from San Cayetano on a visit to El Salvador a few years ago, Rafael and Carmen very kindly gave me a day of their time and took me to see their lovely new mill and to cup some coffees. This was one of the coffees that jumped off the table at me and is an outstanding example of what Carmen and Rafael can do and so I knew I had to have it.

In the cup expect a really silky coffee that’s full of redcurrants and brown sugar, with cherry and chocolate on the finish.

Roasting InformationMedium dark - just into the start of second crack.

"Quick Look" GuideRedcurrant, brown sugar, cherry, chocolate.

]]>In the early 1920s Arturo Silva bought land located in Apaneca, Ahuachapán, and planted coffee trees on one of the highest summits of the Apaneca-Ilamatepec ...In the early 1920s Arturo Silva bought land located in Apaneca, Ahuachapán, and planted coffee trees on one of the highest summits of the Apaneca-Ilamatepec Mountain Range. He named the farm San Cayetano. Years later it was inherited by Luis Arturo Silva, father of Rafael Silva, the current owner.

San Cayetano is a 15 hectare, 100% Bourbon, farm that sits at 1,500 meters above sea level in Ahuachapán. The Bourbon plants were planted fifty years ago and are a traditional varietal for El Salvador: one I am always pleased to see. Among its attributes are the vigour and strength of its branches and the volume of the foliage, but most of all it just grows really really well in that region.

The name Rafael Silva might be a familiar one to lovers of El Salvadorian coffee. Rafael and Carmen are the owners of one of my favourite coffees, La Fany. They also own the Siberia farm, and we have bought from them for many years.

I first came across coffee from San Cayetano on a visit to El Salvador a few years ago, Rafael and Carmen very kindly gave me a day of their time and took me to see their lovely new mill and to cup some coffees. This was one of the coffees that jumped off the table at me and is an outstanding example of what Carmen and Rafael can do and so I knew I had to have it.

In the cup expect a really silky coffee that’s full of redcurrants and brown sugar, with cherry and chocolate on the finish.

Much of the success of Musasa Dukunde Kawa can be attributed to the transformational PEARL programme of which it was a part. The project switched the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality, thus opening Rwanda up to the much more highly-valued specialty coffee market. The programme and its successor, SPREAD, have been invaluable in helping Rwanda’s small-scale coffee farmers to rebuild their production in the wake of the devastating 1994 genocide and the 1990s world coffee crash.

Most of the small scale prod [...]

]]>The Musasa Dukunde Kawa cooperative has three washing stations lying high in Rwanda’s rugged northwest. Nkara –the cooperative’s third washing station -was built by the co-op in 2007with profits earned from their first two washing stations, Ruli & Mblima, and a bank loan. The washing station lies at 1,800 metres above sea level and serves farmers within the Ruli Sector of Rwanda’s Northern Province.

Much of the success of Musasa Dukunde Kawa can be attributed to the transformational PEARL programme of which it was a part. The project switched the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality, thus opening Rwanda up to the much more highly-valued specialty coffee market. The programme and its successor, SPREAD, have been invaluable in helping Rwanda’s small-scale coffee farmers to rebuild their production in the wake of the devastating 1994 genocide and the 1990s world coffee crash.

Most of the small scale producers with whom Musasa Dukunde Kawa works own less than a quarter of a hectare of land, where they cultivate an average of only 250-300 coffee trees each as well as other subsistence food crops such as maize and beans. The cooperative gives these small farmers the chance to combine their harvests and process cherries centrally. Before the proliferation of washing stations such as Nkara, the norm in Rwanda was for small farmers to sell semi-processed cherries on to a middleman, and the market was dominated by a single exporter. This commodity-focused system -coupled with declining world prices in the 1990s - brought severe hardship to farmers, some of whom abandoned coffee entirely

Today, it’s a different picture. Farmers who work with Musasa Dukunde Kawa have seen their income at least double, and the co-op produces some outstanding lots for the specialty market year after year. ‘Musasa’ means ‘a place to make a bed’ and ‘Dukunde Kawa’ means ‘let’s love coffee’ in Kinyarwanda - a reference to the power of coffee to improve the lives of those in rural communities.

Musasa Dukunde Kawa now owns three washing stations and is one of Rwanda’s larger cooperatives, with 2,148 members as of the 2014/15 crop year. Nkara washing station began serving local farmers in 2007-8 and today buys and processes cherries from between 15-20%of the cooperative’s membership. The numbers and paperwork involved are substantial!With the help of the Wet Mill manager, 4 permanent employees and around 53 seasonal workers, Nkara has grown to process 2 containers of exportable coffee lots.

The level of care that Musasa Dukunde Kawa Nkara takes over the processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight.

After pulping, the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for between 18 and 24 hours to stabilise moisture content.

As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages - on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in Nkara’s purpose-built warehouse prior to final dry-milling and hand-sorting at the Cooperative’s brand new dry mill in Kigali. Each coffee that arrives is also cupped by Musasa’s team of expert cuppers along with the Q-graders of their exporting partner, Rwashocco.

Lots are usually separated out by days. Upon delivery as cherry, the coffee receives a paper ‘ticket’ that follows the lot through all its processing. This ticket bears the date of harvest and the grade (A1, A2 etc) of the coffee – for instance, if a coffee lot is called ‘Lot 1-06/04 -A1’, this means it was the first lot processed on April 4 and the grade is A1. This simple but effective practice is a crucial tool in controlling quality and ensuring the traceability of lots.

In addition to the great work that the cooperative does with quality improvement and assurance, they also have various social programs that greatly contribute to the livelihoods of their members. School fees and medical insurance are provided along with training in quality and productivity in cultivation of coffee. The cooperative also gives cows as bonus payment for quality cherry. These cows not only produce milk for cheese, which helps improve diets and provides supplementary income for farmers, they also provide fertiliser for coffee! The cooperative has also invested in a fleet of tailor-made bikes that help smallholders deliver their cherry to the cooperative's washing stations.This not only reduces the labour required for producers but also means that it is easier to deliver cherry on the same day as picking, which helps ensure greater quality.

In the cup expect something bright and shiny, lime and white sugar with a light but very clean body. On the finish there’s lime zest and a shoulder of white tea.

]]>The Musasa Dukunde Kawa cooperative has three washing stations lying high in Rwanda’s rugged northwest. Nkara –the cooperative’s third washing station -was built by the ...The Musasa Dukunde Kawa cooperative has three washing stations lying high in Rwanda’s rugged northwest. Nkara –the cooperative’s third washing station -was built by the co-op in 2007with profits earned from their first two washing stations, Ruli & Mblima, and a bank loan. The washing station lies at 1,800 metres above sea level and serves farmers within the Ruli Sector of Rwanda’s Northern Province.

Much of the success of Musasa Dukunde Kawa can be attributed to the transformational PEARL programme of which it was a part. The project switched the focus in the Rwandan coffee sector from an historic emphasis on quantity to one of quality, thus opening Rwanda up to the much more highly-valued specialty coffee market. The programme and its successor, SPREAD, have been invaluable in helping Rwanda’s small-scale coffee farmers to rebuild their production in the wake of the devastating 1994 genocide and the 1990s world coffee crash.

Most of the small scale producers with whom Musasa Dukunde Kawa works own less than a quarter of a hectare of land, where they cultivate an average of only 250-300 coffee trees each as well as other subsistence food crops such as maize and beans. The cooperative gives these small farmers the chance to combine their harvests and process cherries centrally. Before the proliferation of washing stations such as Nkara, the norm in Rwanda was for small farmers to sell semi-processed cherries on to a middleman, and the market was dominated by a single exporter. This commodity-focused system -coupled with declining world prices in the 1990s - brought severe hardship to farmers, some of whom abandoned coffee entirely

Today, it’s a different picture. Farmers who work with Musasa Dukunde Kawa have seen their income at least double, and the co-op produces some outstanding lots for the specialty market year after year. ‘Musasa’ means ‘a place to make a bed’ and ‘Dukunde Kawa’ means ‘let’s love coffee’ in Kinyarwanda - a reference to the power of coffee to improve the lives of those in rural communities.

Musasa Dukunde Kawa now owns three washing stations and is one of Rwanda’s larger cooperatives, with 2,148 members as of the 2014/15 crop year. Nkara washing station began serving local farmers in 2007-8 and today buys and processes cherries from between 15-20%of the cooperative’s membership. The numbers and paperwork involved are substantial!With the help of the Wet Mill manager, 4 permanent employees and around 53 seasonal workers, Nkara has grown to process 2 containers of exportable coffee lots.

The level of care that Musasa Dukunde Kawa Nkara takes over the processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight.

After pulping, the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for between 18 and 24 hours to stabilise moisture content.

As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages - on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After]]>

Stephen LeightonCleanNo00:13:24Episode 437 on Monday the 27th of March, 2017. Guatemala Los Jocotales Natural Yellow Caturra.http://inmymugaudio.podbean.com/e/episode-437-on-monday-the-27th-of-march-2017-guatemala-los-jocotales-natural-yellow-caturra-1490554805/
http://inmymugaudio.podbean.com/e/episode-437-on-monday-the-27th-of-march-2017-guatemala-los-jocotales-natural-yellow-caturra-1490554805/#commentsSun, 26 Mar 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-437-on-monday-the-27th-of-march-2017-guatemala-los-jocotales-natural-yellow-caturra-1490554805/This coffee’s farm is located in a region that is well known for some of the most interesting coffees, as well as some of the most renowned coffees, in Guatemala, Antigua.

It is produced by Alex Illescas, and he grows it on his grandfather’s farm. His grandfather has owned the farm for just over 50 years, working the land and selling the cherry along as a commodity coffee because they have no mill with which to process their own coffee. The farm is located at 1,400 metres above sea level in Ciudad Vieja.

Alex had an idea that he wanted to produce amazing, interesting and challenging coffee for the specialty market. So, with the blessing of his grandfather and with help from his uncle, he used the farm to experiment with varietals and processing methods to see what might improve cup quality. This coffee is the result of those experiments. It’s dangerous to do something like this, so the lots are small – but they’re large enough that this could [...]

]]>This coffee's farm is located in a region that is well known for some of the most interesting coffees, as well as some of the most renowned coffees, in Guatemala, Antigua.

It is produced by Alex Illescas, and he grows it on his grandfather's farm. His grandfather has owned the farm for just over 50 years, working the land and selling the cherry along as a commodity coffee because they have no mill with which to process their own coffee. The farm is located at 1,400 metres above sea level in Ciudad Vieja.

Alex had an idea that he wanted to produce amazing, interesting and challenging coffee for the specialty market. So, with the blessing of his grandfather and with help from his uncle, he used the farm to experiment with varietals and processing methods to see what might improve cup quality. This coffee is the result of those experiments. It's dangerous to do something like this, so the lots are small – but they're large enough that this could have caused financial hardship if something had gone wrong. The lucky thing is that, in the cup, this gamble has really paid off.

When I visited Alex you could see how excited he was, and you could see how proud he was about the coffee. All the time I was there I was praying the coffee would be as good as the story, and I'm pleased to report that it's even better.

In the cup expect a boozy body that's like sherry mixed with cream, a candied lemon and white sugar sweetness that finishes off with blueberry muffin.

]]>This coffee's farm is located in a region that is well known for some of the most interesting coffees, as well as some of the ...This coffee's farm is located in a region that is well known for some of the most interesting coffees, as well as some of the most renowned coffees, in Guatemala, Antigua.

It is produced by Alex Illescas, and he grows it on his grandfather's farm. His grandfather has owned the farm for just over 50 years, working the land and selling the cherry along as a commodity coffee because they have no mill with which to process their own coffee. The farm is located at 1,400 metres above sea level in Ciudad Vieja.

Alex had an idea that he wanted to produce amazing, interesting and challenging coffee for the specialty market. So, with the blessing of his grandfather and with help from his uncle, he used the farm to experiment with varietals and processing methods to see what might improve cup quality. This coffee is the result of those experiments. It's dangerous to do something like this, so the lots are small – but they're large enough that this could have caused financial hardship if something had gone wrong. The lucky thing is that, in the cup, this gamble has really paid off.

When I visited Alex you could see how excited he was, and you could see how proud he was about the coffee. All the time I was there I was praying the coffee would be as good as the story, and I'm pleased to report that it's even better.

In the cup expect a boozy body that's like sherry mixed with cream, a candied lemon and white sugar sweetness that finishes off with blueberry muffin.

]]>Stephen LeightonCleanNo00:13:20Episode 436 on Monday the 20th of March, 2017. Brazil Fazenda Passeio Pulped Natural Arara.http://inmymugaudio.podbean.com/e/episode-436-on-monday-the-20th-of-march-2017-brazil-fazenda-passeio-pulped-natural-arara-1490554764/
http://inmymugaudio.podbean.com/e/episode-436-on-monday-the-20th-of-march-2017-brazil-fazenda-passeio-pulped-natural-arara-1490554764/#commentsSun, 19 Mar 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-436-on-monday-the-20th-of-march-2017-brazil-fazenda-passeio-pulped-natural-arara-1490554764/The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top-class specialty coffee is second to none.

The farm employs a high number of skilled workers to carry out most of the production process by hand, in order to guarantee quality. They do everything, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.

The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order [...]

]]>The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top-class specialty coffee is second to none.

The farm employs a high number of skilled workers to carry out most of the production process by hand, in order to guarantee quality. They do everything, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.

The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.

Passeio’s coffee is picked by hand only when the cherries reach an advanced stage of ripeness, to avoid processing green beans.

Every now and again a coffee varietal comes along and I know nothing about it, every time it happens I'm reminded why I love coffee varietals and their complexity so much. It’s always kinda been my thing; I went through a spell of writing lots of them up (see here).

This varietal of this coffee is Arara and it originates from the crossing between Yellow Catuai and Obatã (Hybrid of Timor) varieties. It was developed on an experimental farm of the Procafé Foundation in Varginha, Brazil.

The experiment has been part of an on going project in Brazil where many new varietals are being discovered – Procafé found that Arara is one of the most successful to date in both yield and in cup quality – so much so that the Arara seeds are the most requested at Procafé for new seedlings! It’s excelled so much even at this early experiment phase.

The next stage of the experiment is to see how it performs on farms and on a larger scale in the planting dissemination.

Arara is a yellow fruiting coffee, with a high resistance to leaf rust, good productivity and high quality potential.

In the cup dark chocolate is dominant in a big big way, like high % cocoa dark chocolate. There's also brown sugar, hazelnut, walnut and dark chocolate is back on the finish but this time it's very Cadbury's Bournville.

]]>The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and ...The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top-class specialty coffee is second to none.

The farm employs a high number of skilled workers to carry out most of the production process by hand, in order to guarantee quality. They do everything, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.

The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.

Passeio’s coffee is picked by hand only when the cherries reach an advanced stage of ripeness, to avoid processing green beans.

Every now and again a coffee varietal comes along and I know nothing about it, every time it happens I'm reminded why I love coffee varietals and their complexity so much. It’s always kinda been my thing; I went through a spell of writing lots of them up (see here).

This varietal of this coffee is Arara and it originates from the crossing between Yellow Catuai and Obatã (Hybrid of Timor) varieties. It was developed on an experimental farm of the Procafé Foundation in Varginha, Brazil.

The experiment has been part of an on going project in Brazil where many new varietals are being discovered – Procafé found that Arara is one of the most successful to date in both yield and in cup quality – so much so that the Arara seeds are the most requested at Procafé for new seedlings! It’s excelled so much even at this early experiment phase.

The next stage of the experiment is to see how it performs on farms and on a larger scale in the planting dissemination.

Arara is a yellow fruiting coffee, with a high resistance to leaf rust, good productivity and high quality potential.

In the cup dark chocolate is dominant in a big big way, like high % cocoa dark chocolate. There's also brown sugar, hazelnut, walnut and dark chocolate is back on the finish but this time it's very Cadbury's Bournville.

]]>Stephen LeightonCleanNo00:09:34Episode 435 on Monday the 13th of March, 2017. Bolivia Don Carlos Washed Yellow Catuai.http://inmymugaudio.podbean.com/e/episode-435-on-monday-the-13th-of-march-2017-bolivia-don-carlos-washed-yellow-catuai-1489338500/
http://inmymugaudio.podbean.com/e/episode-435-on-monday-the-13th-of-march-2017-bolivia-don-carlos-washed-yellow-catuai-1489338500/#commentsSun, 12 Mar 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-435-on-monday-the-13th-of-march-2017-bolivia-don-carlos-washed-yellow-catuai-1489338500/Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result AgriCafe have decided to begin farming for themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

AgriCafe now manage seven farms, and these are collectively known as the Buena Vista Project. Finca Don Carlos is the second farm of the project, and it was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of AgriCafe. He was there at the start of the specialty coffee trend and, together with Pedro, helped to build the wet mill in Caranavi. To show their gratit [...]

]]>Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result AgriCafe have decided to begin farming for themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

AgriCafe now manage seven farms, and these are collectively known as the Buena Vista Project. Finca Don Carlos is the second farm of the project, and it was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of AgriCafe. He was there at the start of the specialty coffee trend and, together with Pedro, helped to build the wet mill in Caranavi. To show their gratitude for all his good work, the company decided to give him partnership of the farm.

Finca Don Carlos is a very unique farm planted with all the care and dedication of Don Carlos himself. The farm sits at an altitude of between 1,546 and 1,650 metres above sea level, and it is located in Caranavi, which is the capital of the Caranavi province in the Yungas region of Bolivia.

In the cup this is super clean and transparent, think white grape juice with extra spoons of sugar mixed in. In the aftertaste there are delicate apricots and summer fruits. Super long aftertaste.

Roasting InformationMedium dark – just up to the first pops of second crack.

"Quick Look" GuideWhite grape, white sugar, apricot, summer fruits.

]]>Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer ...Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result AgriCafe have decided to begin farming for themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

AgriCafe now manage seven farms, and these are collectively known as the Buena Vista Project. Finca Don Carlos is the second farm of the project, and it was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of AgriCafe. He was there at the start of the specialty coffee trend and, together with Pedro, helped to build the wet mill in Caranavi. To show their gratitude for all his good work, the company decided to give him partnership of the farm.

Finca Don Carlos is a very unique farm planted with all the care and dedication of Don Carlos himself. The farm sits at an altitude of between 1,546 and 1,650 metres above sea level, and it is located in Caranavi, which is the capital of the Caranavi province in the Yungas region of Bolivia.

In the cup this is super clean and transparent, think white grape juice with extra spoons of sugar mixed in. In the aftertaste there are delicate apricots and summer fruits. Super long aftertaste.

White grape, white sugar, apricot, summer fruits.

Roasting InformationMedium dark – just up to the first pops of second crack.

"Quick Look" GuideWhite grape, white sugar, apricot, summer fruits.

]]>Stephen LeightonCleanNo00:09:59Episode 434 on Monday the 6th of March, 2017. Guatemala Los Jocotales Red Honey Red Bourbon.http://inmymugaudio.podbean.com/e/episode-434-on-monday-the-6th-of-march-2017-guatemala-los-jocotales-red-honey-red-bourbon-1488735293/
http://inmymugaudio.podbean.com/e/episode-434-on-monday-the-6th-of-march-2017-guatemala-los-jocotales-red-honey-red-bourbon-1488735293/#commentsSun, 05 Mar 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-434-on-monday-the-6th-of-march-2017-guatemala-los-jocotales-red-honey-red-bourbon-1488735293/This coffee’s farm is located in a region that is well known for some of the most interesting coffees, as well as some of the most renowned coffees, in Guatemala, Antigua.

It is produced by Alex Illescas, and he grows it on his grandfather’s farm. His grandfather has owned the farm for just over 50 years, working the land and selling the cherry along as a commodity coffee because they have no mill with which to process their own coffee. The farm is located at 1,400 metres above sea level in Ciudad Vieja.

Alex had an idea that he wanted to produce amazing, interesting and challenging coffee for the specialty market. So, with the blessing of his grandfather and with help from his uncle, he used the farm to experiment with varietals and processing methods to see what might improve cup quality. This coffee is the result of those experiments. It’s dangerous to do something like this, so the lots are small – but they’re large enough that this could [...]

]]>This coffee's farm is located in a region that is well known for some of the most interesting coffees, as well as some of the most renowned coffees, in Guatemala, Antigua.

It is produced by Alex Illescas, and he grows it on his grandfather's farm. His grandfather has owned the farm for just over 50 years, working the land and selling the cherry along as a commodity coffee because they have no mill with which to process their own coffee. The farm is located at 1,400 metres above sea level in Ciudad Vieja.

Alex had an idea that he wanted to produce amazing, interesting and challenging coffee for the specialty market. So, with the blessing of his grandfather and with help from his uncle, he used the farm to experiment with varietals and processing methods to see what might improve cup quality. This coffee is the result of those experiments. It's dangerous to do something like this, so the lots are small – but they're large enough that this could have caused financial hardship if something had gone wrong. The lucky thing is that, in the cup, this gamble has really paid off.

They chose the honeying process, because all they needed for that was a pulper and some space to dry the coffee. Alex used his uncle's roof on his home in town as the drying patio, and they took it in turns to keep the coffee turning and moving.

When I visited Alex you could see how excited he was, and you could see how proud he was about the coffee. All the time I was there I was praying the coffee would be as good as the story, and I'm pleased to report that it's even better.

In the cup you're going to find a fruity and sweet coffee, at the start there's cherry and a little bit of mixed berry tied up with a brown sugar sweetness and malty finish.

Roasting InformationMedium Dark - just to the start of second crack as you drop.

"Quick Look" GuideCherry, mixed berry, brown sugar, malt.

]]>This coffee's farm is located in a region that is well known for some of the most interesting coffees, as well as some of the ...This coffee's farm is located in a region that is well known for some of the most interesting coffees, as well as some of the most renowned coffees, in Guatemala, Antigua.

It is produced by Alex Illescas, and he grows it on his grandfather's farm. His grandfather has owned the farm for just over 50 years, working the land and selling the cherry along as a commodity coffee because they have no mill with which to process their own coffee. The farm is located at 1,400 metres above sea level in Ciudad Vieja.

Alex had an idea that he wanted to produce amazing, interesting and challenging coffee for the specialty market. So, with the blessing of his grandfather and with help from his uncle, he used the farm to experiment with varietals and processing methods to see what might improve cup quality. This coffee is the result of those experiments. It's dangerous to do something like this, so the lots are small – but they're large enough that this could have caused financial hardship if something had gone wrong. The lucky thing is that, in the cup, this gamble has really paid off.

They chose the honeying process, because all they needed for that was a pulper and some space to dry the coffee. Alex used his uncle's roof on his home in town as the drying patio, and they took it in turns to keep the coffee turning and moving.

When I visited Alex you could see how excited he was, and you could see how proud he was about the coffee. All the time I was there I was praying the coffee would be as good as the story, and I'm pleased to report that it's even better.

In the cup you're going to find a fruity and sweet coffee, at the start there's cherry and a little bit of mixed berry tied up with a brown sugar sweetness and malty finish.

Cherry, mixed berry, brown sugar, malt.

Roasting InformationMedium Dark - just to the start of second crack as you drop.

"Quick Look" GuideCherry, mixed berry, brown sugar, malt.

]]>Stephen LeightonCleanNo00:10:27Episode 433 on Monday the 27th of February, 2017. El Salvador Finca San José Washed Red Bourbon.http://inmymugaudio.podbean.com/e/episode-433-on-monday-the-27th-of-february-2017-el-salvador-finca-san-jose-washed-red-bourbon-1488132293/
http://inmymugaudio.podbean.com/e/episode-433-on-monday-the-27th-of-february-2017-el-salvador-finca-san-jose-washed-red-bourbon-1488132293/#commentsSun, 26 Feb 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-433-on-monday-the-27th-of-february-2017-el-salvador-finca-san-jose-washed-red-bourbon-1488132293/Finca San José is the pride and joy of the Rodríguez family, and is now in the hands of a fourth and fifth generation of coffee producers. The story begins in 1815, when José María Rodriguez and Josefina Rodriguez (great-grandparents) planted the first coffee trees with their own hands.

Through the generations, the farm has passed through the hands of many committed farmers like José’s son Israel Rodriguez. He was then followed by Jose Maria Rodriguez, who took care of the farm until it came to Gloria Mercedes Rodriguez Fontán, the most recent owner.

Ever the strong woman, Gloria has overcome gender barriers in an industry that has historically been the province of men and personally supervises every step at the farm level. Gloria not only takes care of San José but, together with her siblings’ support, she manages five other small farms which collectively add up to 38 hectares.

The mountain slopes of Finca San José are fully shaded by trees [...]

]]>Finca San José is the pride and joy of the Rodríguez family, and is now in the hands of a fourth and fifth generation of coffee producers. The story begins in 1815, when José María Rodriguez and Josefina Rodriguez (great-grandparents) planted the first coffee trees with their own hands.

Through the generations, the farm has passed through the hands of many committed farmers like José's son Israel Rodriguez. He was then followed by Jose Maria Rodriguez, who took care of the farm until it came to Gloria Mercedes Rodriguez Fontán, the most recent owner.

Ever the strong woman, Gloria has overcome gender barriers in an industry that has historically been the province of men and personally supervises every step at the farm level. Gloria not only takes care of San José but, together with her siblings' support, she manages five other small farms which collectively add up to 38 hectares.

The mountain slopes of Finca San José are fully shaded by trees that help to maintain and preserve the crop and the surrounding environment. In addition to the trees' diversity, the farm is home to a variety of wild animals and birds, which can be seen in their natural habitat. San José is nested in the north-western slope of an extinct volcanic crater that holds inside it a small lagoon. The lagoon is named Nymph Lagoon, due to the abundance of water lilies.

San José has seventeen full-time workers performing several activities, such as shade tree and coffee pruning, vegetative tissue renewing, and weed control. All of this work is done skillfully by hand. Approximately 60 more seasonal workers assist in the harvest process, earning their livelihood from picking and selecting coffee cherries only at the peak of ripeness. The people who harvest coffee have extensive experience and share a commitment of growing a superior quality coffee.

Gloria believes in maintaining highly motivated staff; the farm's permanent workers are receiving almost 10% above the legal wage, while the seasonal workers received almost 50% more during harvest due to the importance of this specific task for the coffee's end quality.

One of Gloria’s major blessings is to have Antonio Avelino as her farm manager or 'mandador'. His level of commitment, knowledge and shared philosophy of quality makes him an integral part of this effort.

At Finca San José, coffee goes through extensive quality control in addition to being grown under standards that support specialty coffee production. The unique micro-climate conditions include an average altitude of 1,500 metres above sea level, an average temperature of 17°C, and rich and loamy clay soil; and the coffee is grown mainly to Bourbon variety.

Some other works done to the farm this past year included three foliar fertilizations and two soil fertilizations, including one of organic fertilizer named 'Huisil', which is based on soil studies to ensure specific requirements. Where possible, workers ply the farm with stem bending or 'agobio', and they perform coffee shade pruning to balance sunlight and shade requirements under sustainable levels. They also perform weed control, mainly manually.

One of Gloria’s commitments is to reinvest an important share of the economic benefits from this activity into the farms, impacting the people who toil the fields and maintaining the quality of the production chain from seed to cup.

In the cup this coffee hits you with Cherry Cola, both acidity and sweetness wise. It's so dominant that unless you look you will miss the cherry and chocolate finish, a delicious espresso.

Roasting InformationMedium dark - just up to the first pops of second.

"Quick Look" GuideCherry, chocolate, Cherry Cola.

]]>Finca San José is the pride and joy of the Rodríguez family, and is now in the hands of a fourth and fifth generation of ...Finca San José is the pride and joy of the Rodríguez family, and is now in the hands of a fourth and fifth generation of coffee producers. The story begins in 1815, when José María Rodriguez and Josefina Rodriguez (great-grandparents) planted the first coffee trees with their own hands.

Through the generations, the farm has passed through the hands of many committed farmers like José's son Israel Rodriguez. He was then followed by Jose Maria Rodriguez, who took care of the farm until it came to Gloria Mercedes Rodriguez Fontán, the most recent owner.

Ever the strong woman, Gloria has overcome gender barriers in an industry that has historically been the province of men and personally supervises every step at the farm level. Gloria not only takes care of San José but, together with her siblings' support, she manages five other small farms which collectively add up to 38 hectares.

The mountain slopes of Finca San José are fully shaded by trees that help to maintain and preserve the crop and the surrounding environment. In addition to the trees' diversity, the farm is home to a variety of wild animals and birds, which can be seen in their natural habitat. San José is nested in the north-western slope of an extinct volcanic crater that holds inside it a small lagoon. The lagoon is named Nymph Lagoon, due to the abundance of water lilies.

San José has seventeen full-time workers performing several activities, such as shade tree and coffee pruning, vegetative tissue renewing, and weed control. All of this work is done skillfully by hand. Approximately 60 more seasonal workers assist in the harvest process, earning their livelihood from picking and selecting coffee cherries only at the peak of ripeness. The people who harvest coffee have extensive experience and share a commitment of growing a superior quality coffee.

Gloria believes in maintaining highly motivated staff; the farm's permanent workers are receiving almost 10% above the legal wage, while the seasonal workers received almost 50% more during harvest due to the importance of this specific task for the coffee's end quality.

One of Gloria’s major blessings is to have Antonio Avelino as her farm manager or 'mandador'. His level of commitment, knowledge and shared philosophy of quality makes him an integral part of this effort.

At Finca San José, coffee goes through extensive quality control in addition to being grown under standards that support specialty coffee production. The unique micro-climate conditions include an average altitude of 1,500 metres above sea level, an average temperature of 17°C, and rich and loamy clay soil; and the coffee is grown mainly to Bourbon variety.

Some other works done to the farm this past year included three foliar fertilizations and two soil fertilizations, including one of organic fertilizer named 'Huisil', which is based on soil studies to ensure specific requirements. Where possible, workers ply the farm with stem bending or 'agobio', and they perform coffee shade pruning to balance sunlight and shade requirements under sustainable levels. They also perform weed control, mainly manually.

One of Gloria’s commitments is to reinvest an important share of the economic benefits from this activity into the farms, impacting the people who toil the fields and maintaining the quality of the production chain from seed to cup.

In the cup this coffee hits you with Cherry Cola, both acidity and sweetness wise. It's so dominant that unless you look you will miss the cherry and chocolate finish, a delicious espresso.

Country: El Salvador

Department: Ahuachapán

Municipality: Apaneca

Nearest City: El Saitillal

Farm: Finca San José

Owner: Gloria Mer]]>

Stephen LeightonCleanNo00:09:54Episode 432 on Monday the 20th of February, 2017. Costa Rica Finca La Pira Red Honey Caturra.http://inmymugaudio.podbean.com/e/episode-432-on-monday-the-20th-of-february-2017-costa-rica-finca-la-pira-red-honey-caturra-1487533038/
http://inmymugaudio.podbean.com/e/episode-432-on-monday-the-20th-of-february-2017-costa-rica-finca-la-pira-red-honey-caturra-1487533038/#commentsSun, 19 Feb 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-432-on-monday-the-20th-of-february-2017-costa-rica-finca-la-pira-red-honey-caturra-1487533038/La Pira is located in the high altitude Dota Valley of the Tarrazu region: an area that was known for producing great coffees. This relatively young estate is only 50 years old and is owned by the founder’s son, Carlos Urena Ceciliano. He has worked the farm for 18 years; however, he has worked in coffee all his life.

We first found this coffee in the Cup of Excellence in 2009, and we were pleased to be reunited with it only recently after a lot of effort and hard work. Last year year it proved tricky to secure, stretching both my pocket and patience, but it was well worth it, thankfully this year things were a little less stretchy!

After inheriting the family farm Carlos worked for many years as a certified organic coffee producer, but he realised doing so was just not possible on this farm. Organic coffee is good, but not possible for everyone. The yield was very very affected. So Carlos looked for alternatives, while still holding the organic principles very cl [...]

]]>La Pira is located in the high altitude Dota Valley of the Tarrazu region: an area that was known for producing great coffees. This relatively young estate is only 50 years old and is owned by the founder’s son, Carlos Urena Ceciliano. He has worked the farm for 18 years; however, he has worked in coffee all his life.

We first found this coffee in the Cup of Excellence in 2009, and we were pleased to be reunited with it only recently after a lot of effort and hard work. Last year year it proved tricky to secure, stretching both my pocket and patience, but it was well worth it, thankfully this year things were a little less stretchy!

After inheriting the family farm Carlos worked for many years as a certified organic coffee producer, but he realised doing so was just not possible on this farm. Organic coffee is good, but not possible for everyone. The yield was very very affected. So Carlos looked for alternatives, while still holding the organic principles very close to his heart. For instance, instead of using chemicals to control the weeds, sheep roam freely amongst the coffee plants and eat the weeds (and strangely leave the coffee plants alone). They work as automatic and mobile "fertilisation units" (nature’s a wonderful thing). This has eliminated the need for herbicides. This is the kind of thinking Carlos has about coffee.

When I visit the farm Carlos often tells me about how he wakes up in the middle of the night with an idea of how he can improve production, change the way the coffee is harvested and processed, and how systems can be improved upon. I too suffer from this type of sleep deprivation, relating to ideas popping into the head, so I can empathise about this.

During one of these late night bursts of inspiration, Carlos thought that using the coldest water he could would be the best way of processing the cherry. During the night the Dota Valley gets a really sharp, cold breeze, and it runs through the whole farm. He had noticed the way the water on the mill roof, which sprinkled from processing, was almost frosting up. So he created a sprinkling system and a zinc ramp that the water runs across before hitting the cherries in the fermentation tank.

I am convinced that these little details are what makes this coffee so very very special, and you can taste it in the cup. I don't think it’s the processing so much, but Carlos' care and attention to the very smallest detail.

We have chased this coffee ever since we first had it many years ago from the Cup of Excellence program. Due to its low yield it's been tough to get our hands on it, but I pestered the exporter we partner with in Costa Rica so much that I got my wonderful and wicked way! In every Skype call and every email I begged them to sort this one out. Even after visiting it wasn't easy, and what is here is a really small lot, but I think you will love it.

In the cup expect green apple like acidity, with delicate florals, mixed with caramel and toffee sweetness, a very special coffee.

]]>La Pira is located in the high altitude Dota Valley of the Tarrazu region: an area that was known for producing great coffees. This relatively ...La Pira is located in the high altitude Dota Valley of the Tarrazu region: an area that was known for producing great coffees. This relatively young estate is only 50 years old and is owned by the founder’s son, Carlos Urena Ceciliano. He has worked the farm for 18 years; however, he has worked in coffee all his life.

We first found this coffee in the Cup of Excellence in 2009, and we were pleased to be reunited with it only recently after a lot of effort and hard work. Last year year it proved tricky to secure, stretching both my pocket and patience, but it was well worth it, thankfully this year things were a little less stretchy!

After inheriting the family farm Carlos worked for many years as a certified organic coffee producer, but he realised doing so was just not possible on this farm. Organic coffee is good, but not possible for everyone. The yield was very very affected. So Carlos looked for alternatives, while still holding the organic principles very close to his heart. For instance, instead of using chemicals to control the weeds, sheep roam freely amongst the coffee plants and eat the weeds (and strangely leave the coffee plants alone). They work as automatic and mobile "fertilisation units" (nature’s a wonderful thing). This has eliminated the need for herbicides. This is the kind of thinking Carlos has about coffee.

When I visit the farm Carlos often tells me about how he wakes up in the middle of the night with an idea of how he can improve production, change the way the coffee is harvested and processed, and how systems can be improved upon. I too suffer from this type of sleep deprivation, relating to ideas popping into the head, so I can empathise about this.

During one of these late night bursts of inspiration, Carlos thought that using the coldest water he could would be the best way of processing the cherry. During the night the Dota Valley gets a really sharp, cold breeze, and it runs through the whole farm. He had noticed the way the water on the mill roof, which sprinkled from processing, was almost frosting up. So he created a sprinkling system and a zinc ramp that the water runs across before hitting the cherries in the fermentation tank.

I am convinced that these little details are what makes this coffee so very very special, and you can taste it in the cup. I don't think it’s the processing so much, but Carlos' care and attention to the very smallest detail.

We have chased this coffee ever since we first had it many years ago from the Cup of Excellence program. Due to its low yield it's been tough to get our hands on it, but I pestered the exporter we partner with in Costa Rica so much that I got my wonderful and wicked way! In every Skype call and every email I begged them to sort this one out. Even after visiting it wasn't easy, and what is here is a really small lot, but I think you will love it.

In the cup expect green apple like acidity, with delicate florals, mixed with caramel and toffee sweetness, a very special coffee.

Stephen LeightonCleanNoEpisode 431 on Monday the 13th of February, 2017. Uganda Rwenzori Natural.http://inmymugaudio.podbean.com/e/episode-431-on-monday-the-13th-of-february-2017-uganda-rwenzori-natural/
http://inmymugaudio.podbean.com/e/episode-431-on-monday-the-13th-of-february-2017-uganda-rwenzori-natural/#commentsSun, 12 Feb 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-431-on-monday-the-13th-of-february-2017-uganda-rwenzori-natural/The Rwenzoris are famously known as the ‘Mountains of the Moon’. They stretch for 120 km along the Western Ugandan border with the D.R. Congo. The snow capped peaks reach 5,109m asl with glaciers forming rivers which feed the valleys below. The area is home to the Bakonzo tribe, a proud and strong people that have farmed the foothills of the Rwenzori for generations. While Uganda produces large volumes of low-grown robusta coffee, the high altitude, fertile soils and plentiful rainfall of the Rwenzoris provides perfect growing conditions for fine Arabica coffee. Coffee offers the Bakonzo farmers a stable income that allows them to support their families and develop their homes with many farms also produce cassava, maize, beans and groundnuts for local consumption and additional income.

The Bakonzo Farmers are located in the West of Kasese District. The Bukonzo county is divided into many sub-counties including Kisinga, Kyondo, Kyarumba, Munkunyu, Mahango, Nyakatonzi and [...]

]]>The Rwenzoris are famously known as the ‘Mountains of the Moon’. They stretch for 120 km along the Western Ugandan border with the D.R. Congo. The snow capped peaks reach 5,109m asl with glaciers forming rivers which feed the valleys below. The area is home to the Bakonzo tribe, a proud and strong people that have farmed the foothills of the Rwenzori for generations. While Uganda produces large volumes of low-grown robusta coffee, the high altitude, fertile soils and plentiful rainfall of the Rwenzoris provides perfect growing conditions for fine Arabica coffee. Coffee offers the Bakonzo farmers a stable income that allows them to support their families and develop their homes with many farms also produce cassava, maize, beans and groundnuts for local consumption and additional income.

The Bakonzo Farmers are located in the West of Kasese District. The Bukonzo county is divided into many sub-counties including Kisinga, Kyondo, Kyarumba, Munkunyu, Mahango, Nyakatonzi and Isango. The area has many small towns situated on the lowlands, which are joined by good road networks. These towns provide ideal locations for coffee processing and are home to many farmer groups and processing facilities including Kisinga station which focusses on specialty Arabica production. Farms are, on average, 2 acres in size with families working by hand before collaborating with other groups in the community to process and market the coffee, an approach known as ‘share farming’.

The farmers harvest their coffee by hand, carefully selecting the ripe cherries. The cherries are then pre-sorted, before being floated in a tank of water. The high quality cherries sink to the bottom, while the less dense cherries float on the surface. The floaters are removed leaving only the best cherries for processing. These are then sun-dried on raised tables for the first week, after which they are transferred to tarpaulins for the remainder of the drying period. Farmers carefully turn the cherries throughout the day ensuring uniform drying. Once dried to the required moisture content, the coffee is hulled at primary processing facility in Kisinga Town. After hulling, the coffee beans undergo a final sorting, removing any black beans or defects. The coffee is then bagged and transported to Kyagalanyi’s new dry mill in Namanve on the outskirts of Kampala. Here it is prepared for export through Mombasa.

In the cup you get punched full on by blueberry and blackcurrant, mixed in with a dark chocolate bitterness and sweetness. This coffee really shows its colours in the espresso and milk drinks where it takes on more red berry notes with some blueberry pie.

]]>The Rwenzoris are famously known as the ‘Mountains of the Moon’. They stretch for 120 km along the Western Ugandan border with the D.R. Congo. ...The Rwenzoris are famously known as the ‘Mountains of the Moon’. They stretch for 120 km along the Western Ugandan border with the D.R. Congo. The snow capped peaks reach 5,109m asl with glaciers forming rivers which feed the valleys below. The area is home to the Bakonzo tribe, a proud and strong people that have farmed the foothills of the Rwenzori for generations. While Uganda produces large volumes of low-grown robusta coffee, the high altitude, fertile soils and plentiful rainfall of the Rwenzoris provides perfect growing conditions for fine Arabica coffee. Coffee offers the Bakonzo farmers a stable income that allows them to support their families and develop their homes with many farms also produce cassava, maize, beans and groundnuts for local consumption and additional income.

The Bakonzo Farmers are located in the West of Kasese District. The Bukonzo county is divided into many sub-counties including Kisinga, Kyondo, Kyarumba, Munkunyu, Mahango, Nyakatonzi and Isango. The area has many small towns situated on the lowlands, which are joined by good road networks. These towns provide ideal locations for coffee processing and are home to many farmer groups and processing facilities including Kisinga station which focusses on specialty Arabica production. Farms are, on average, 2 acres in size with families working by hand before collaborating with other groups in the community to process and market the coffee, an approach known as ‘share farming’.

The farmers harvest their coffee by hand, carefully selecting the ripe cherries. The cherries are then pre-sorted, before being floated in a tank of water. The high quality cherries sink to the bottom, while the less dense cherries float on the surface. The floaters are removed leaving only the best cherries for processing. These are then sun-dried on raised tables for the first week, after which they are transferred to tarpaulins for the remainder of the drying period. Farmers carefully turn the cherries throughout the day ensuring uniform drying. Once dried to the required moisture content, the coffee is hulled at primary processing facility in Kisinga Town. After hulling, the coffee beans undergo a final sorting, removing any black beans or defects. The coffee is then bagged and transported to Kyagalanyi’s new dry mill in Namanve on the outskirts of Kampala. Here it is prepared for export through Mombasa.

In the cup you get punched full on by blueberry and blackcurrant, mixed in with a dark chocolate bitterness and sweetness. This coffee really shows its colours in the espresso and milk drinks where it takes on more red berry notes with some blueberry pie.

Country: Uganda

Region: Bakonzo County, Rwenzori mountains

Producers: Kyagalanyi Coffee Ltd. - Bakonzo Farmers

Farmers: 1,500 (approx)

Mill: Kisinga Station

Varietals: Nyasaland, Bugisu, SL18 & SL28

Processing: Natural

Altitude: 1,200m - 2,200 m.a.s.l.

Rainfall: 1,200mm avg per annum

Harvest: October - December

CUPPING NOTES

Blueberry, blackcurrant, dark chocolate.

Clean Cup: (1-8): 6

Sweetness: (1-8): 6.5

Acidity: (1-8): 6.5

Mouthfeel: (1-8): 7

Flavour: (1-8): 7

Aftertaste: (1-8): 6

Balance: (1-8): 6

Overall: (1-8): 7

Correction: (+36): +36

Stephen LeightonCleanNo00:08:50Episode 430 on Monday the 6th of February, 2017. El Salvador Finca La Ilusion Washed Bourbon.http://inmymugaudio.podbean.com/e/episode-430-on-monday-the-6th-of-february-2017-el-salvador-finca-la-ilusion-washed-bourbon-1486323450/
http://inmymugaudio.podbean.com/e/episode-430-on-monday-the-6th-of-february-2017-el-salvador-finca-la-ilusion-washed-bourbon-1486323450/#commentsSun, 05 Feb 2017 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-430-on-monday-the-6th-of-february-2017-el-salvador-finca-la-ilusion-washed-bourbon-1486323450/One of my all-time favourite farms returns! We welcome it back with the widest of arms, it’s so, so special. I often get asked what my favourite coffee of all time is but I will never say exactly (although my friends know the true answer). However, I do narrow it to three coffees, and this is one of them.

I went to El Salvador in 2008 on a buying trip, and I was visiting some of the farms that we buy from. I actually arrived the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto or, as I would come to know him, Neto. He’d just won the Cup of Excellence competition with his ‘La Ilusión’ farm, the sister farm of ‘Alaska’. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated w [...]

]]>One of my all-time favourite farms returns! We welcome it back with the widest of arms, it's so, so special. I often get asked what my favourite coffee of all time is but I will never say exactly (although my friends know the true answer). However, I do narrow it to three coffees, and this is one of them.

I went to El Salvador in 2008 on a buying trip, and I was visiting some of the farms that we buy from. I actually arrived the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto or, as I would come to know him, Neto. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated with so many times via email!

Neto bought La Ilusión nine years ago. The farm has coffee trees averaging nineteen years of age and is growing 95% Bourbon (70% is red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it is possible to spot some Typica and Kenya trees.

The farm is run using environmentally friendly practices because they are trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión.

The naturally processed version of this coffee was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir in the world of barista competition by using the naturally processed lot in his milk drinks and his signature drink, and then using the washed version (this coffee) as his espresso. He caused such a stir that he won! That year I had roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which I was stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition. :)

In the cup I get Fruit Salad sweets, a lot of white sugar, and candied lemon. A very clean, sweet and delicious coffee.

]]>One of my all-time favourite farms returns! We welcome it back with the widest of arms, it's so, so special. I often get asked what ...One of my all-time favourite farms returns! We welcome it back with the widest of arms, it's so, so special. I often get asked what my favourite coffee of all time is but I will never say exactly (although my friends know the true answer). However, I do narrow it to three coffees, and this is one of them.

I went to El Salvador in 2008 on a buying trip, and I was visiting some of the farms that we buy from. I actually arrived the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto or, as I would come to know him, Neto. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated with so many times via email!

Neto bought La Ilusión nine years ago. The farm has coffee trees averaging nineteen years of age and is growing 95% Bourbon (70% is red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it is possible to spot some Typica and Kenya trees.

The farm is run using environmentally friendly practices because they are trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión.

The naturally processed version of this coffee was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir in the world of barista competition by using the naturally processed lot in his milk drinks and his signature drink, and then using the washed version (this coffee) as his espresso. He caused such a stir that he won! That year I had roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which I was stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition. :)

In the cup I get Fruit Salad sweets, a lot of white sugar, and candied lemon. A very clean, sweet and delicious coffee.

]]>Stephen LeightonCleanNoEpisode 429 on Monday the 30th of January, 2017. Costa Rica Arbar El Manantial Red Honey Caturra.http://inmymugaudio.podbean.com/e/episode-429-on-monday-the-30th-of-january-2017-costa-rica-arbar-el-manantial-red-honey-caturra-1485712865/
http://inmymugaudio.podbean.com/e/episode-429-on-monday-the-30th-of-january-2017-costa-rica-arbar-el-manantial-red-honey-caturra-1485712865/#commentsSun, 29 Jan 2017 18:01:05 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-429-on-monday-the-30th-of-january-2017-costa-rica-arbar-el-manantial-red-honey-caturra-1485712865/We had very little information about this farm when we first found it in 21013 – so little information that the coffee didn’t even have a name! Back then all we knew was that the coffee was grown by Carlos Arrieta and it was delicious, but since then I’ve been lucky enough to visit the farm on trips to Costa Rica and, over the past few years, have found out lots more. Let me tell you what I know so far …

I first got to meet Carlos at the exporter’s office on the last day of my visit to Costa Rica in 2013. He arrived around ten minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.

Here ensued the worst negotiation to ever take place in the history of coffee buying …

“How much do you want?” I asked.He replies, “How much do you like it?““A lot,” I say.“I’d like a [...]

]]>We had very little information about this farm when we first found it in 21013 – so little information that the coffee didn’t even have a name! Back then all we knew was that the coffee was grown by Carlos Arrieta and it was delicious, but since then I've been lucky enough to visit the farm on trips to Costa Rica and, over the past few years, have found out lots more. Let me tell you what I know so far ...

I first got to meet Carlos at the exporter's office on the last day of my visit to Costa Rica in 2013. He arrived around ten minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.

Here ensued the worst negotiation to ever take place in the history of coffee buying ...

"How much do you want?" I asked.He replies, "How much do you like it?""A lot,” I say."I'd like a lot then, please," Carlos says."OK ... "

Luckily at this point a grown-up from the exporter's office stepped in and made sure I didn't give Carlos my house, car and pension plan. We agreed a price that rewarded Carlos with more than he had ever got before and left me with a home to return to in Stafford.

The year before last I got to spend some time with Carlos and his family. I stopped for some lunch, hung out and asked lots of questions. First of all there's the mill, which is called Arbar and is very close to the house. It has drying tables and a small nursery, but it didn't have a deplulper (more about this later). The mill was brand new, and before it existed they would just sell their coffee to the local coop and so have no interaction with the coffee.

Then I found out that they own two small farms; this coffee is from the farm El Manatial, which was a new farm to us in 2014 but is now back for yet another year after being a massive favourite over the past few years. The farm is located in the Western Valley region near to the town of Lourdes de Naranjo. It's located at 1,600 meters above sea level and contains mostly Caturra, Catuai + a tiny bit of Villa Sarchi, there are also plans to plant some small micro lots too in the future. The farm produces between 700 - 1,400kg a year.

Carlos runs the farm with his wife and children, Maria Isabel, Yesica, Karen, Stephen and Jose Ignacio. He has owned this farm for sixteen years but only started processing the coffee himself in 2014 (while still paying someone else to pulp it for him). He hadn't been able to present his coffee to a single buyer previously, so he would send it to the exporter we use in Costa Rica and, thankfully, that's how we found him!

You may remember that two years ago the coffee was priced a little differently; our normal, nicely rounded-down price was not there. The coffee should have been sold for £7.50 (we negotiated a small price drop from the previous year because we bought everything from both farms, and this worked out that there were some economies of scale compared to the £10.00 of 2013), but we charged £7.88. Well, this was so that we (by “we” I mean “you”) could buy Carlos and his family a depulper for his next harvest. This meant he didn’t have to pay someone else to pulp his coffee, and he could gain more control of his amazing coffee.

I lent the money to Carlos, because I promised you would pay it back (and you did!). You can go and see what your generosity bought at the blog post here.

Last year one of my roasting team, Roland (of 'Roland's Daft Fact' fame), travelled to Costa Rica to be on the jury for their Cup of Excellence competition. If you ever wondered what a coffee roaster from the UK would get up to if let loose in Costa Rica, you should have a read about his trip in Roland Glew's Costa Rican Adventure.

In the cup you can expect the traditional amazing Costa Rican milk chocolate and caramel sweetness but here it's doing a dance partnered with a delicate apricot and peach acidity. In the finish there's also a super clean hit of pineapple.

]]>We had very little information about this farm when we first found it in 21013 – so little information that the coffee didn’t even have a ...We had very little information about this farm when we first found it in 21013 – so little information that the coffee didn’t even have a name! Back then all we knew was that the coffee was grown by Carlos Arrieta and it was delicious, but since then I've been lucky enough to visit the farm on trips to Costa Rica and, over the past few years, have found out lots more. Let me tell you what I know so far ...

I first got to meet Carlos at the exporter's office on the last day of my visit to Costa Rica in 2013. He arrived around ten minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.

Here ensued the worst negotiation to ever take place in the history of coffee buying ...

"How much do you want?" I asked.He replies, "How much do you like it?""A lot,” I say."I'd like a lot then, please," Carlos says."OK ... "

Luckily at this point a grown-up from the exporter's office stepped in and made sure I didn't give Carlos my house, car and pension plan. We agreed a price that rewarded Carlos with more than he had ever got before and left me with a home to return to in Stafford.

The year before last I got to spend some time with Carlos and his family. I stopped for some lunch, hung out and asked lots of questions. First of all there's the mill, which is called Arbar and is very close to the house. It has drying tables and a small nursery, but it didn't have a deplulper (more about this later). The mill was brand new, and before it existed they would just sell their coffee to the local coop and so have no interaction with the coffee.

Then I found out that they own two small farms; this coffee is from the farm El Manatial, which was a new farm to us in 2014 but is now back for yet another year after being a massive favourite over the past few years. The farm is located in the Western Valley region near to the town of Lourdes de Naranjo. It's located at 1,600 meters above sea level and contains mostly Caturra, Catuai + a tiny bit of Villa Sarchi, there are also plans to plant some small micro lots too in the future. The farm produces between 700 - 1,400kg a year.

Carlos runs the farm with his wife and children, Maria Isabel, Yesica, Karen, Stephen and Jose Ignacio. He has owned this farm for sixteen years but only started processing the coffee himself in 2014 (while still paying someone else to pulp it for him). He hadn't been able to present his coffee to a single buyer previously, so he would send it to the exporter we use in Costa Rica and, thankfully, that's how we found him!

You may remember that two years ago the coffee was priced a little differently; our normal, nicely rounded-down price was not there. The coffee should have been sold for £7.50 (we negotiated a small price drop from the previous year because we bought everything from both farms, and this worked out that there were some economies of scale compared to the £10.00 of 2013), but we charged £7.88. Well, this was so that we (by “we” I mean “you”) could buy Carlos and his family a depulper for his next harvest. This meant he didn’t have to pay someone else to pulp his coffee, and he could gain more control of his amazing coffee.

I lent the money to Carlos, because I promised you would pay it back (and you did!). You can go and see what your generosity bought at the blog post here.

Abahuzamugambi ba kawa Maraba is one of Rwanda’s first coffee cooperatives that today manages four washing stations: Sovu, Kibingo; Kabuye and Cyarumbu. Now counting with 1,372 members, the cooperative has grown to encompass various sectors of the Huye district, providing not only services associated with the milling and marketing of coffee but also improvement of local livelihoods through providing health care and other social programming.

Maraba itself was created in 2001 – one of the first coffee cooperatives (if not the very first) to arise in the wake of in of the devastating 1994 genocide and the 1990s world coffee crash. Sovu washing station began operating in 2005: currently around 500 producers deliver their cherry here and the washing station produces about 18 metric tonnes of exportable green coffee annually.

[...]]]>This coffee comes from the Abahuzamugambi ba kawa Maraba Cooperative (what a name!!) in the Huye district of the southern province of Rwanda.

Abahuzamugambi ba kawa Maraba is one of Rwanda’s first coffee cooperatives that today manages four washing stations: Sovu, Kibingo; Kabuye and Cyarumbu. Now counting with 1,372 members, the cooperative has grown to encompass various sectors of the Huye district, providing not only services associated with the milling and marketing of coffee but also improvement of local livelihoods through providing health care and other social programming.

Maraba itself was created in 2001 – one of the first coffee cooperatives (if not the very first) to arise in the wake of in of the devastating 1994 genocide and the 1990s world coffee crash. Sovu washing station began operating in 2005: currently around 500 producers deliver their cherry here and the washing station produces about 18 metric tonnes of exportable green coffee annually.

Most of the small scale producers with whom Maraba works own less than a quarter of a hectare of land, where they cultivate an average of only 250 – 300 coffee trees each as well as other subsistence food crops such as maize and beans. The cooperative gives these small farmers the chance to combine their harvests and process cherries centrally.

Before the proliferation of washing stations such as Sovu, the norm in Rwanda was for small farmers to sell semi-processed cherries on to a middleman, and the market was dominated by a single exporter. This commodity focused system – coupled with declining world prices in the 1990s – brought severe hardship to farmers, some of whom abandoned coffee entirely. Today, it’s a different picture. Farmers who work with Maraba have seen their income increase substantially and for the last 6 years, Maraba has won at least one lot to the Cup of Excellence competition.

The level of care that Maraba takes over the processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight. After pulping, the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for between 18 and 24 hours to stabilise moisture content.

As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages – on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre- drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in CWS purpose-built warehouse prior to final dry-milling and hand-sorting at the Cooperative’s brand new dry mill in Kigali. Each coffee that arrives is also cupped by the Q-graders of Maraba’s exporting partner, Rwashocco.

Lots are usually separated out by days. Upon delivery as cherry, the coffee receives a paper ‘ticket’ that follows the lot through all its processing. This ticket bears the date of harvest and the grade (A1, A2 etc) of the. This simple but effective practice is a crucial tool in controlling quality and ensuring the traceability of lots. In addition to the great work that the cooperative does with quality improvement and assurance, they also have various social programs that greatly contribute to the livelihoods of their members. School fees and medical insurance are provided along with training in quality and productivity in cultivation of coffee.

Rwanda is a country that has a troubled past. In the early 1990s, coffee was Rwanda’s most lucrative export with the country exporting 45,000 tonnes of it in 1990. Events in the 1990s, however, decimated Rwanda’s coffee industry. Most importantly, the 1994 genocide claimed the lives of nearly a million Rwandans, destroying Rwanda’s economy and erasing much of the specialised knowledge needed to export coffee profitably. Simultaneously, world coffee prices plummeted in the 1990s due to increased worldwide production and consolidation of purchasing by multinational corporations.

In the cup this starts off very sweet with a typical Bourbon sweetness, makes me think of Dolly Mixtures, a really sugary sweet coffee. This is followed up by creamy lychee and milk chocolate on the finish.

]]>This coffee comes from the Abahuzamugambi ba kawa Maraba Cooperative (what a name!!) in the Huye district of the southern province of Rwanda.
Abahuzamugambi ba kawa Maraba ...This coffee comes from the Abahuzamugambi ba kawa Maraba Cooperative (what a name!!) in the Huye district of the southern province of Rwanda.

Abahuzamugambi ba kawa Maraba is one of Rwanda’s first coffee cooperatives that today manages four washing stations: Sovu, Kibingo; Kabuye and Cyarumbu. Now counting with 1,372 members, the cooperative has grown to encompass various sectors of the Huye district, providing not only services associated with the milling and marketing of coffee but also improvement of local livelihoods through providing health care and other social programming.

Maraba itself was created in 2001 – one of the first coffee cooperatives (if not the very first) to arise in the wake of in of the devastating 1994 genocide and the 1990s world coffee crash. Sovu washing station began operating in 2005: currently around 500 producers deliver their cherry here and the washing station produces about 18 metric tonnes of exportable green coffee annually.

Most of the small scale producers with whom Maraba works own less than a quarter of a hectare of land, where they cultivate an average of only 250 – 300 coffee trees each as well as other subsistence food crops such as maize and beans. The cooperative gives these small farmers the chance to combine their harvests and process cherries centrally.

Before the proliferation of washing stations such as Sovu, the norm in Rwanda was for small farmers to sell semi-processed cherries on to a middleman, and the market was dominated by a single exporter. This commodity focused system – coupled with declining world prices in the 1990s – brought severe hardship to farmers, some of whom abandoned coffee entirely. Today, it’s a different picture. Farmers who work with Maraba have seen their income increase substantially and for the last 6 years, Maraba has won at least one lot to the Cup of Excellence competition.

The level of care that Maraba takes over the processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight. After pulping, the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for between 18 and 24 hours to stabilise moisture content.

As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages – on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre- drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in CWS purpose-built warehouse prior to final dry-milling and hand-sorting at the Cooperative’s brand new dry mill in Kigali. Each coffee that arrives is also cupped by the Q-graders of Maraba’s exporting partner, Rwashocco.

Lots are usually separated out by days. Upon delivery as cherry, the coffee receives a paper ‘ticket’ that follows the lot through all its processing. This ticket bears the date of harvest and the grade (A1, A2 etc) of the. This simple but effective practice is a crucial tool in controlling quality and ensuring the traceability of lots. In addition to the great work that the cooperative does with q]]>

Stephen LeightonCleanNoEpisode 427 on Monday the 16th of January, 2017. Nicaragua Finca San Jose Pulped Natural Longberry.http://inmymugaudio.podbean.com/e/episode-427-on-monday-the-16th-of-january-2017-nicaragua-finca-san-jose-pulped-natural-longberry-1484500937/
http://inmymugaudio.podbean.com/e/episode-427-on-monday-the-16th-of-january-2017-nicaragua-finca-san-jose-pulped-natural-longberry-1484500937/#commentsMon, 16 Jan 2017 09:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-427-on-monday-the-16th-of-january-2017-nicaragua-finca-san-jose-pulped-natural-longberry-1484500937/We first discovered this farm through the Mierisch auction ‘Los Favorties’, which is an auction of their finest lots from their nine farms. They sifted through each one of their lots from every farm; all the lots come from various plots on the farms, different harvest days, cultivars, microclimates and, in some cases, different processing methods.

These coffees are truly the best of their production and the best representation in their class. The lot sizes were kept small to make the coffees unique and exclusive.

The San Jose farm was acquired in November 2003. At the time it was completely abandoned, and due to its inaccessibility it’s been a work in progress for many, many years. It’s up in the chain of mountains that marks the border of Jinotega and surrounds the skirts of Apanas lake at 1,300-1,400 metres above sea level. San Jose overlooks the long-time favourite farm ‘Escondida’, and that farm can be seen from the very top of [...]

]]>We first discovered this farm through the Mierisch auction 'Los Favorties', which is an auction of their finest lots from their nine farms. They sifted through each one of their lots from every farm; all the lots come from various plots on the farms, different harvest days, cultivars, microclimates and, in some cases, different processing methods.

These coffees are truly the best of their production and the best representation in their class. The lot sizes were kept small to make the coffees unique and exclusive.

The San Jose farm was acquired in November 2003. At the time it was completely abandoned, and due to its inaccessibility it's been a work in progress for many, many years. It's up in the chain of mountains that marks the border of Jinotega and surrounds the skirts of Apanas lake at 1,300-1,400 metres above sea level. San Jose overlooks the long-time favourite farm 'Escondida', and that farm can be seen from the very top of San Jose.

It's an incredibly beautiful farm with amazing views that are well worth the off-road trek up the mountain to gain access (even if we did get stuck two times). Dr. Mierisch said that he may build himself a small house on the farm to retire to one day: "overlooking the coffee plants and Lake Apanas in the background sounds like a dream come true".

In the cup there's tea! White tea, with juicy peach and a satisfyingly viscous mouthfeel that makes me think of cocoa butter.

]]>We first discovered this farm through the Mierisch auction 'Los Favorties', which is an auction of their finest lots from their nine farms. They sifted ...We first discovered this farm through the Mierisch auction 'Los Favorties', which is an auction of their finest lots from their nine farms. They sifted through each one of their lots from every farm; all the lots come from various plots on the farms, different harvest days, cultivars, microclimates and, in some cases, different processing methods.

These coffees are truly the best of their production and the best representation in their class. The lot sizes were kept small to make the coffees unique and exclusive.

The San Jose farm was acquired in November 2003. At the time it was completely abandoned, and due to its inaccessibility it's been a work in progress for many, many years. It's up in the chain of mountains that marks the border of Jinotega and surrounds the skirts of Apanas lake at 1,300-1,400 metres above sea level. San Jose overlooks the long-time favourite farm 'Escondida', and that farm can be seen from the very top of San Jose.

It's an incredibly beautiful farm with amazing views that are well worth the off-road trek up the mountain to gain access (even if we did get stuck two times). Dr. Mierisch said that he may build himself a small house on the farm to retire to one day: "overlooking the coffee plants and Lake Apanas in the background sounds like a dream come true".

In the cup there's tea! White tea, with juicy peach and a satisfyingly viscous mouthfeel that makes me think of cocoa butter.

Country: Nicaragua

Community: Lipululo

Departament: Jinotega

Farm: San Jose

Farm manager: Jesus Antonio Cruz

Coffee area: 66 manzanas (hectares)

Elevation: 1,250–1,400 m.a.s.l.

Harvest months: December–March

Diurnal temperature cycle: average: high 27° C, low 15° C

Varietal: Longberry

Processing type: Pulped Natural

CUPPING NOTES

White tea, peach, cocoa butter.

]]>Stephen LeightonCleanNo00:12:39Episode 426 on Monday the 9th of January, 2017. Brazil Fazenda Cachoeira da Grama Pulped Natural Yellow Bourbon.http://inmymugaudio.podbean.com/e/episode-426-on-monday-the-9th-of-january-2017-brazil-fazenda-cachoeira-da-grama-pulped-natural-yellow-bourbon-1483905388/
http://inmymugaudio.podbean.com/e/episode-426-on-monday-the-9th-of-january-2017-brazil-fazenda-cachoeira-da-grama-pulped-natural-yellow-bourbon-1483905388/#commentsMon, 09 Jan 2017 09:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-426-on-monday-the-9th-of-january-2017-brazil-fazenda-cachoeira-da-grama-pulped-natural-yellow-bourbon-1483905388/This coffee is a staple, a big favourite and a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira Pulped Natural Yellow Bourbon from the Minas Gerais area is one of my all-time great cups. This coffee has always been fantastic, and it has such amazing memories for me.

This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in São Paolo state, just three miles from the bor [...]

]]>This coffee is a staple, a big favourite and a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira Pulped Natural Yellow Bourbon from the Minas Gerais area is one of my all-time great cups. This coffee has always been fantastic, and it has such amazing memories for me.

This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in São Paolo state, just three miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100–1,250 metres above sea level.

Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and they border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. Everything is done manually on this farm since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.

The Carvalho Dias family consider social and environmental sustainability to be very important. The farm has a programme of planting native species of trees to maintain a better ecological balance. There is also a school, a club and an official-size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The waste water is treated in order to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.

The beans are harvested on a sheet and prepared by the ‘pulped natural’ process, which separates the greens. The beans receive the maximum possible attention after harvest so that they don't lose any of the body and cup qualities for which this region is famed.

In the cup what really hits you is the outstanding sweetness. There is chocolate, hazelnut and caramel. It's super creamy, with just a little hint of chocolate coated raisin on the finish.

]]>This coffee is a staple, a big favourite and a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira ...This coffee is a staple, a big favourite and a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira Pulped Natural Yellow Bourbon from the Minas Gerais area is one of my all-time great cups. This coffee has always been fantastic, and it has such amazing memories for me.

This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in São Paolo state, just three miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100–1,250 metres above sea level.

Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and they border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. Everything is done manually on this farm since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.

The Carvalho Dias family consider social and environmental sustainability to be very important. The farm has a programme of planting native species of trees to maintain a better ecological balance. There is also a school, a club and an official-size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The waste water is treated in order to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.

The beans are harvested on a sheet and prepared by the ‘pulped natural’ process, which separates the greens. The beans receive the maximum possible attention after harvest so that they don't lose any of the body and cup qualities for which this region is famed.

In the cup what really hits you is the outstanding sweetness. There is chocolate, hazelnut and caramel. It's super creamy, with just a little hint of chocolate coated raisin on the finish.

Now in its eleventh year (!!!), it’s time to say hello to our Has Bean-y take on the best espresso you should be drinking this festive season.

This blend will only be roasted throughout the month of December so enjoy it while you can! For the first year ever we’re offering our Christmas blends with all our grinding options, and also in 1 KG bags.

50% El Salvador Finca Alaska Washed Bourbon.

50% Kenya Kiriga AB Washed.

In the cup you really are getting a shot of Christmas! Dried fruit and rich fruit cake meet creamy blackcurrant, along with an edge of molasses and spice.

CUPPING NOTES

Dried fruit, fruit cake, creamy, blackcurrant, molasses, spice.

]]>It just wouldn't be Christmas without a Christmas blend now, would it?!

Now in its eleventh year (!!!), it's time to say hello to our Has Bean-y take on the best espresso you should be drinking this festive season.

This blend will only be roasted throughout the month of December so enjoy it while you can! For the first year ever we're offering our Christmas blends with all our grinding options, and also in 1 KG bags.

In the cup you really are getting a shot of Christmas! Dried fruit and rich fruit cake meet creamy blackcurrant, along with an edge of molasses and spice.

CUPPING NOTES
Dried fruit, fruit cake, creamy, blackcurrant, molasses, spice.]]>It just wouldn't be Christmas without a Christmas blend now, would it?!
Now in its eleventh year (!!!), it's time to say hello to our Has Bean-y take ...It just wouldn't be Christmas without a Christmas blend now, would it?!

Now in its eleventh year (!!!), it's time to say hello to our Has Bean-y take on the best espresso you should be drinking this festive season.

This blend will only be roasted throughout the month of December so enjoy it while you can! For the first year ever we're offering our Christmas blends with all our grinding options, and also in 1 KG bags.

50% El Salvador Finca Alaska Washed Bourbon.

50% Kenya Kiriga AB Washed.

In the cup you really are getting a shot of Christmas! Dried fruit and rich fruit cake meet creamy blackcurrant, along with an edge of molasses and spice.

Now in its eleventh year (!!!), it’s time to say hello to our Has Bean-y take on the best filter coffee you should be drinking this festive season.

This blend will only be roasted throughout the month of December so enjoy it while you can! For the first year ever we’re offering our Christmas blends with all our grinding options, and also in 1 KG bags.

33% Costa Rica Monte Brisas Finca Salaca Black Honey Typica.

33% El Salvador Finca La Ilusion Washed Bourbon.

33% Guatemala El Limon Black Honey x Natural San Ramon & Catisic.

1% Reindeer Tears.

In the cup this is like sparkly snow coffee. There’s lemon and white sugar with a hint of sparkling effervescence and cloudy lemonade.

CUPPING NOTES

Lemon, white sugar, effervescence, cloudy [...]

]]>It just wouldn't be Christmas without a Christmas blend now, would it?!

Now in its eleventh year (!!!), it's time to say hello to our Has Bean-y take on the best filter coffee you should be drinking this festive season.

This blend will only be roasted throughout the month of December so enjoy it while you can! For the first year ever we're offering our Christmas blends with all our grinding options, and also in 1 KG bags.

In the cup this is like sparkly snow coffee. There's lemon and white sugar with a hint of sparkling effervescence and cloudy lemonade.

CUPPING NOTES
Lemon, white sugar, effervescence, cloudy lemonade.]]>It just wouldn't be Christmas without a Christmas blend now, would it?!
Now in its eleventh year (!!!), it's time to say hello to our Has Bean-y ...It just wouldn't be Christmas without a Christmas blend now, would it?!

Now in its eleventh year (!!!), it's time to say hello to our Has Bean-y take on the best filter coffee you should be drinking this festive season.

This blend will only be roasted throughout the month of December so enjoy it while you can! For the first year ever we're offering our Christmas blends with all our grinding options, and also in 1 KG bags.

33% Costa Rica Monte Brisas Finca Salaca Black Honey Typica.

33% El Salvador Finca La Ilusion Washed Bourbon.

33% Guatemala El Limon Black Honey x Natural San Ramon & Catisic.

1% Reindeer Tears.

In the cup this is like sparkly snow coffee. There's lemon and white sugar with a hint of sparkling effervescence and cloudy lemonade.

CUPPING NOTES

Lemon, white sugar, effervescence, cloudy lemonade.

]]>Stephen LeightonCleanNoEpisode 423 on Monday the 19th of December, 2016. El Salvador Finca Las Brumas Washed Pacamara.http://inmymugaudio.podbean.com/e/episode-423-on-monday-the-19th-of-december-2016-el-salvador-finca-las-brumas-washed-pacamara-1482132626/
http://inmymugaudio.podbean.com/e/episode-423-on-monday-the-19th-of-december-2016-el-salvador-finca-las-brumas-washed-pacamara-1482132626/#commentsMon, 19 Dec 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-423-on-monday-the-19th-of-december-2016-el-salvador-finca-las-brumas-washed-pacamara-1482132626/Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995, and after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. After five years he left J. Hill & Cia to begin his second experience at JASAL. Both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience gained through the years.

During his time in the coffee world, Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.

The farm, Las Brumas, is located between 45 to 60 minutes from the City of Santa Ana. It has a cultivated area [...]

]]>Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995, and after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. After five years he left J. Hill & Cia to begin his second experience at JASAL. Both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience gained through the years.

During his time in the coffee world, Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.

The farm, Las Brumas, is located between 45 to 60 minutes from the City of Santa Ana. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.

The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has a very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history.

One of the most important elements is the micro climate. It's very misty for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air when the Pacific ocean collides with the high peaks of the Volcanoes Park (Santa Ana volcano, Cerro Verde volcano and Izalco volcano). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee tree receives. This helps the coffee tree to have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.

This coffee was produced as part of the brand new and super exciting Las Brumas Wild Coffee Project, the project is to use land for coffee producing that's forest, but to do it in a thoughtful and careful way so as not to remove any of the flora and fauna and so the space remains primarily a forest. This effects the speed of the growth of the coffee (lots of shade) but also provides it with its own fertilisation system, with all the forest floor goodness, and the constant supply of twigs and leaves to continue to enrich the soil.

In the cup expect lemon citrus and a lingonberry jam sweetness. The complexity of this cup makes it take a left turn as it cools into chocolate and caramel, “hey Mr Beaver, why are you beavering around with this Cadbury’s Caramel sweetness and smoothness?!” (sorry an in-joke for those of a similar age to me!)

]]>Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995, and after completing his ...Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995, and after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. After five years he left J. Hill & Cia to begin his second experience at JASAL. Both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience gained through the years.

During his time in the coffee world, Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.

The farm, Las Brumas, is located between 45 to 60 minutes from the City of Santa Ana. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.

The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has a very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history.

One of the most important elements is the micro climate. It's very misty for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air when the Pacific ocean collides with the high peaks of the Volcanoes Park (Santa Ana volcano, Cerro Verde volcano and Izalco volcano). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee tree receives. This helps the coffee tree to have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.

This coffee was produced as part of the brand new and super exciting Las Brumas Wild Coffee Project, the project is to use land for coffee producing that's forest, but to do it in a thoughtful and careful way so as not to remove any of the flora and fauna and so the space remains primarily a forest. This effects the speed of the growth of the coffee (lots of shade) but also provides it with its own fertilisation system, with all the forest floor goodness, and the constant supply of twigs and leaves to continue to enrich the soil.

In the cup expect lemon citrus and a lingonberry jam sweetness. The complexity of this cup makes it take a left turn as it cools into chocolate and caramel, “hey Mr Beaver, why are you beavering around with this Cadbury’s Caramel sweetness and smoothness?!” (sorry an in-joke for those of a similar age to me!)

Chocolate, lemon, lingonberry jam, caramel, Cadbury's Caramel.

Stephen LeightonCleanNo00:16:04Episode 422 on Monday the 12th of December, 2016. Kenya Kiriga AA Washed.http://inmymugaudio.podbean.com/e/episode-422-on-monday-the-12th-of-december-2016-kenya-kiriga-aa-washed-1482132675/
http://inmymugaudio.podbean.com/e/episode-422-on-monday-the-12th-of-december-2016-kenya-kiriga-aa-washed-1482132675/#commentsMon, 12 Dec 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-422-on-monday-the-12th-of-december-2016-kenya-kiriga-aa-washed-1482132675/Well hello there, children. Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga coffee estate in Kenya.

The first coffee bush at Kiriga estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang’a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realized this dream in 1976.

Sa [...]

]]>Well hello there, children. Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga coffee estate in Kenya. :)

The first coffee bush at Kiriga estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang'a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realized this dream in 1976.

Sadly the boy, or Mr. A. N. Gakunga, passed away in July 2014. By the time of his death, Mr. Gakunga had passed on the love of coffee, and the mantle of Kiriga coffee estate, to Dr. Brian Ndungíu Gakunga. Brian was his second child, and the eldest son out of his six children. According to Kikuyu cultural naming systems, Brian is named after Mr. Gakungaís' father, who was both his grandfather and his pioneer coffee farmer.

Dr. Brian Gakunga is a coffee farmer who is well known in Kenyan coffee circles. He is a founding member and a former long-serving Honorary Secretary of the Kenya Coffee Producers Association, which is a national farmer's organization that works to promote the economic and social interests of the coffee farmers through active participation in the national and international arena.
Brian is also a former Board Member and Chairman of Transitional Exchange Committee (operationally, he was the then-Chairman of Nairobi Coffee Exchange), where over 90% of all of Kenya's coffee is currently sold. He's also currently the Founding Chairman of Africa Coffee Farmers' Network.
Africa Coffee Farmers' Network represents the interests of coffee farmers, as spelled out in the organisation's core objective of improving the earnings of poor coffee farmers in order to break the vicious cycle of poverty. One way of doing this is by getting direct sales for the farmers.

The Kiriga coffee estate sits between 1,550 and 1,650 metres above sea level. It is approximately five kilometres from Thika town, which is an industrial town in the central province of Kenya. It's four kilometres from Blue Posts hotel, which has the famous Chania and Thika falls. Thika lies 50 kilometres northeast of Nairobi.

Administratively, Kiriga coffee estate is in the Gatanga constituency of Muranga county, and it's separated from Kiambu county by the Chania river.

Kiriga coffee is Arabica of predominantly SL28 variety (notable for its world-renowned cup quality). The farm has an estimated two hectares of Ruiru 11 variety (which has improved resistance to coffee berry disease and leaf rust); some K7 variety (similar characteristics as SL28, but with better resistance to leaf rust compared to SL28); and a field of the newest Batian variety.

All coffee activities at Kiriga are carried out from the coffee nursery to all the farm operations (pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting). Wet mill operations are also carried out on the factory level. Kiriga delivers both parchment coffee and Mbuni (naturals) to the commercial dry mill for milling and grading, in preparation for sale at the coffee auction and in direct sale.

In addition to growing coffee the estate also has, I was told, shoats (sheep and goats), a dairy, and the potential to keep fish. It's all about diversity, and what's more diverse than a 'shoat'?! The estate is also occasionally visited by two hippos, in addition to some bird-life, while also being the home of a family of monkeys.

Kiriga irrigated all its coffee trees – despite the crippling electricity costs involved – during the dry season that happened earlier this year, in order to ensure their high standards were maintained despite the weather.

By the end of last year (2015) the estate changed the cycle of its coffee trees by removing the old heads and growing new heads, which in return gave a higher yield of bold beans with the characteristic 'Kiriga coffee characteristics'. Over 40% of the 'old heads' had to go! This is way above the recommended 25%, and as a result we expect to have decreased yield but increased quality.

At Kiriga they talk about having a 'Kiriga Family'; 30% of the total workforce is made up of resident families who live on the estate, and 50% of those know no other home. The remaining percentage consists of smallholder farmers who commute daily and depend on the estate for survival. There are smallholder farmers who have been part of the family since 1976 and have no desire to work anywhere else, commuting a whopping 10 KM (or more!) daily, past other estates, just to work at Kiriga.

Something really amazing I wanted to tell you about is the Kiriga Welfare Fund. In the past the estate saw its workers get turned away from banks when they tried to acquire loans for dealing with family issues or emergencies. To help his 'Kiriga Family', over the past year Brian has encouraged the workers to set up a welfare group with him as its patron, and Brian has provided money for loaning out to staff according to their most pressing needs.

Brian has also approached a banking institution to see whether they can fund workers to acquire dairy animals on loan and repay from the milk proceeds. Under such an arrangement, 50% of the proceeds would go towards paying for the loan. A market would be readily available and the remaining 50% would be extra income to the workers. This is ongoing and, if successful, it would have the effect of supplementing the workers' wages and greatly improving their quality of life.

During my visit to Kenya last year I was fortunate enough to spend some time chatting with Brian. I even managed to record some of it, too! Make sure to have a listen. :)

In the cup you can expect fruit – ALL the fruit! It starts off with blackcurrant and is creamy, smooth and balanced with a fantastic body and structure. Then there's a delicious white grape / green apple acidity, a whopping citrus delight, and a black cherry finish.

]]>Well hello there, children. Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga coffee estate ...Well hello there, children. Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga coffee estate in Kenya. :)

The first coffee bush at Kiriga estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang'a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realized this dream in 1976.

Sadly the boy, or Mr. A. N. Gakunga, passed away in July 2014. By the time of his death, Mr. Gakunga had passed on the love of coffee, and the mantle of Kiriga coffee estate, to Dr. Brian Ndungíu Gakunga. Brian was his second child, and the eldest son out of his six children. According to Kikuyu cultural naming systems, Brian is named after Mr. Gakungaís' father, who was both his grandfather and his pioneer coffee farmer.

Dr. Brian Gakunga is a coffee farmer who is well known in Kenyan coffee circles. He is a founding member and a former long-serving Honorary Secretary of the Kenya Coffee Producers Association, which is a national farmer's organization that works to promote the economic and social interests of the coffee farmers through active participation in the national and international arena.

Brian is also a former Board Member and Chairman of Transitional Exchange Committee (operationally, he was the then-Chairman of Nairobi Coffee Exchange), where over 90% of all of Kenya's coffee is currently sold. He's also currently the Founding Chairman of Africa Coffee Farmers' Network.

Africa Coffee Farmers' Network represents the interests of coffee farmers, as spelled out in the organisation's core objective of improving the earnings of poor coffee farmers in order to break the vicious cycle of poverty. One way of doing this is by getting direct sales for the farmers.

The Kiriga coffee estate sits between 1,550 and 1,650 metres above sea level. It is approximately five kilometres from Thika town, which is an industrial town in the central province of Kenya. It's four kilometres from Blue Posts hotel, which has the famous Chania and Thika falls. Thika lies 50 kilometres northeast of Nairobi.

Administratively, Kiriga coffee estate is in the Gatanga constituency of Muranga county, and it's separated from Kiambu county by the Chania river.

Kiriga coffee is Arabica of predominantly SL28 variety (notable for its world-renowned cup quality). The farm has an estimated two hectares of Ruiru 11 variety (which has improved resistance to coffee berry disease and leaf rust); some K7 variety (similar characteristics as SL28, but with better resistance to leaf rust compared to SL28); and a field of the newest Batian variety.

All coffee activities at Kiriga are carried out from the coffee nursery to all the farm operations (pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting). Wet mill operations are also carried out on the factory level. Kiriga delivers both parchment coffee and Mbuni (naturals) to the commercial dry mill for milling and grading, in preparation for sale at the coffee auction and in direct sale.

In addition to growing coffee the estate also has, I was told, shoats (sheep and goats), a dairy, and the potential to keep fish. It's all about diversity, and what's more diverse than a 'shoat'?! The estate is also occasionally visited by two hippos, in addit]]>

Stephen LeightonCleanNo00:15:37Episode 421 on Monday the 5th of December, 2016. Costa Rica Vista al Valle Finca La Casa Yellow Honey Villa Sarchi.http://inmymugaudio.podbean.com/e/episode-421-on-monday-december-the-5th-2016-costa-rica-vista-al-valle-finca-la-casa-yellow-honey-villa-sarchi-1480683374/
http://inmymugaudio.podbean.com/e/episode-421-on-monday-december-the-5th-2016-costa-rica-vista-al-valle-finca-la-casa-yellow-honey-villa-sarchi-1480683374/#commentsSun, 04 Dec 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-421-on-monday-december-the-5th-2016-costa-rica-vista-al-valle-finca-la-casa-yellow-honey-villa-sarchi-1480683374/From the same region in Costa Rica that gave us the wonders of Finca de Licho and Herbazu (i.e. the Western Valley in Lordes de Naranjo, in case you’re wondering), we’re super excited to have Finca La Casa Vista al Valle back once more!

Located between 1,500 and 1,600 metres above sea level and owned in partnership by Oldemar Arrieta Lobo and Marlene Brenes Morera, the name Vista al Valle translates as ‘view of the valley’. I’m sure you’ll understand why if you take a look at some of the pictures on the left of this page.

Oldemar and Marlene are also processing this coffee through a virtually brand new micro mill, which is in only its forth year of production. They both learnt their skill while working for other people, but now they have a mill of their own. They own three farms; this one surrounds the home where they live, and the other farms are called Zapote and Fidel. Fidel won the Costa Rican Cup of Excellence two years ago!

[...]]]>From the same region in Costa Rica that gave us the wonders of Finca de Licho and Herbazu (i.e. the Western Valley in Lordes de Naranjo, in case you're wondering), we're super excited to have Finca La Casa Vista al Valle back once more!

Located between 1,500 and 1,600 metres above sea level and owned in partnership by Oldemar Arrieta Lobo and Marlene Brenes Morera, the name Vista al Valle translates as 'view of the valley'. I'm sure you'll understand why if you take a look at some of the pictures on the left of this page.

Oldemar and Marlene are also processing this coffee through a virtually brand new micro mill, which is in only its forth year of production. They both learnt their skill while working for other people, but now they have a mill of their own. They own three farms; this one surrounds the home where they live, and the other farms are called Zapote and Fidel. Fidel won the Costa Rican Cup of Excellence two years ago!

The varietals on this farm are Villa Sarchi and Caturra. They use the sun dried processing method in their poly tunnel, and the Yellow Honey process.

In the cup there's sweet and juicy lemon but think cloudy lemonade / Lemsip rather than fresh lemon juice. The sweetness for me is white sugar and there's a hint of black tea, all finishing off with a red apple sweetness.

]]>From the same region in Costa Rica that gave us the wonders of Finca de Licho and Herbazu (i.e. the Western Valley in Lordes de ...From the same region in Costa Rica that gave us the wonders of Finca de Licho and Herbazu (i.e. the Western Valley in Lordes de Naranjo, in case you're wondering), we're super excited to have Finca La Casa Vista al Valle back once more!

Located between 1,500 and 1,600 metres above sea level and owned in partnership by Oldemar Arrieta Lobo and Marlene Brenes Morera, the name Vista al Valle translates as 'view of the valley'. I'm sure you'll understand why if you take a look at some of the pictures on the left of this page.

Oldemar and Marlene are also processing this coffee through a virtually brand new micro mill, which is in only its forth year of production. They both learnt their skill while working for other people, but now they have a mill of their own. They own three farms; this one surrounds the home where they live, and the other farms are called Zapote and Fidel. Fidel won the Costa Rican Cup of Excellence two years ago!

The varietals on this farm are Villa Sarchi and Caturra. They use the sun dried processing method in their poly tunnel, and the Yellow Honey process.

In the cup there's sweet and juicy lemon but think cloudy lemonade / Lemsip rather than fresh lemon juice. The sweetness for me is white sugar and there's a hint of black tea, all finishing off with a red apple sweetness.

Country: Costa Rica

Region: Western Valley

Micro-Region: Naranjo, Lourdes

City: Naranjo de Alajuela

Farm: Finca La Casa

Micromill: Vista al Valle

Farmer: Oldemar Arrieta Lobo and Marlene Brenes Morera

Farm Size: 20 Hectares

Coffee growing area: 15 Hectares

Altitude: 1,500 - 1,600 m.a.s.l.

Varietals: Villa Sarchí

Drying Method: Poly Tunnel Sun Dried

Processing System: Yellow Honey

]]>Stephen LeightonCleanNoEpisode 420 on Monday the 28th of November, 2016. Honduras Finca Cerro Azul Red Honey Red Catuai.http://inmymugaudio.podbean.com/e/episode-420-on-monday-the-28th-of-november-2016-honduras-finca-cerro-azul-red-honey/
http://inmymugaudio.podbean.com/e/episode-420-on-monday-the-28th-of-november-2016-honduras-finca-cerro-azul-red-honey/#commentsFri, 25 Nov 2016 10:33:49 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-420-on-monday-the-28th-of-november-2016-honduras-finca-cerro-azul-red-honey/Cerro Azul is one of the Mierisch family’s newer coffee projects in Honduras. The name ‘Mierisch’ might sound familiar; they have brought us Limoncillo, Escondida, San Jose and Mama Mina, to name just some of their amazing farms.

The Mierisch family have been growing coffee for four generations, going on five, in Nicaragua. They have achieved great results with their special way of farming, and more importantly by reaching out to specialty buyers and being at the forefront of coffee development.

This farm is a new experiment for the Mierisch family. To farm here, they’re going across the border of their mother country and driving six hours from their home to neighbouring Honduras. I’ve spoken with Erwin a lot about why the family made this decision, and it came down to his experiences as one of the Head Judges for the Cup of Excellence competitions in Honduras. He had seen amazing potential, but he’d also seen a lack of care and atte [...]

]]>Cerro Azul is one of the Mierisch family’s newer coffee projects in Honduras. The name 'Mierisch' might sound familiar; they have brought us Limoncillo, Escondida, San Jose and Mama Mina, to name just some of their amazing farms.

The Mierisch family have been growing coffee for four generations, going on five, in Nicaragua. They have achieved great results with their special way of farming, and more importantly by reaching out to specialty buyers and being at the forefront of coffee development.

This farm is a new experiment for the Mierisch family. To farm here, they're going across the border of their mother country and driving six hours from their home to neighbouring Honduras. I've spoken with Erwin a lot about why the family made this decision, and it came down to his experiences as one of the Head Judges for the Cup of Excellence competitions in Honduras. He had seen amazing potential, but he'd also seen a lack of care and attention to detail during the processing stage. This detail is vital to truly special coffee, and Erwin and his family are some of the best-qualified technicians of processing whom I have ever met. A match made in heaven.

In 2011 they started the project of revitalising Finca Cerro Azul in the region of the national park, Azul Meambar. It's in Siguatepeque, Comayagua, Honduras, and is across El Cielito, Santa Barbara. The farm lies on the other side of Lake Yojoa, and is blessed with micro-climates and conditions which are familiar to the family because those conditions are similar to the ones they experience on their lands in Nicaragua.

But the soil is something else, as is the plant stock they have inherited, and this is the first production they have been happy enough to share with special international friends. We are some of the first to taste the fruits of their hard work and long drives to their new farm.

In the cup expect a heap of cherry, dark chocolate bitterness and a little bit of funky fruit. This coffee also has a delicate floral side, think Turkish Delight.

]]>Cerro Azul is one of the Mierisch family’s newer coffee projects in Honduras. The name 'Mierisch' might sound familiar; they have brought us Limoncillo, Escondida, ...Cerro Azul is one of the Mierisch family’s newer coffee projects in Honduras. The name 'Mierisch' might sound familiar; they have brought us Limoncillo, Escondida, San Jose and Mama Mina, to name just some of their amazing farms.

The Mierisch family have been growing coffee for four generations, going on five, in Nicaragua. They have achieved great results with their special way of farming, and more importantly by reaching out to specialty buyers and being at the forefront of coffee development.

This farm is a new experiment for the Mierisch family. To farm here, they're going across the border of their mother country and driving six hours from their home to neighbouring Honduras. I've spoken with Erwin a lot about why the family made this decision, and it came down to his experiences as one of the Head Judges for the Cup of Excellence competitions in Honduras. He had seen amazing potential, but he'd also seen a lack of care and attention to detail during the processing stage. This detail is vital to truly special coffee, and Erwin and his family are some of the best-qualified technicians of processing whom I have ever met. A match made in heaven.

In 2011 they started the project of revitalising Finca Cerro Azul in the region of the national park, Azul Meambar. It's in Siguatepeque, Comayagua, Honduras, and is across El Cielito, Santa Barbara. The farm lies on the other side of Lake Yojoa, and is blessed with micro-climates and conditions which are familiar to the family because those conditions are similar to the ones they experience on their lands in Nicaragua.

But the soil is something else, as is the plant stock they have inherited, and this is the first production they have been happy enough to share with special international friends. We are some of the first to taste the fruits of their hard work and long drives to their new farm.

In the cup expect a heap of cherry, dark chocolate bitterness and a little bit of funky fruit. This coffee also has a delicate floral side, think Turkish Delight.

Country: Honduras

Community: Rio Bonito

Municipality: Siguatepeque

Department: Comayagua

Farm name: Finca Cerro Azul

Farm manager(s): Francisco Escobar and Lidia Zeledon

Farm owners: Family Mierisch

Area: 135 hectares

Elevation: 1,450–1,900 m.a.s.l.

Diurnal temperature cycle: average high: 26 C, average low: 16 C

Varietal: Red Catuai

Shade: Inga and Liquidambar

Processing method: Red Honey

]]>Stephen LeightonCleanNo00:08:26Episode 419 on Monday the 21st of November, 2016. Costa Rica Monte Brisas Finca Salaca Natural Villalobos.http://inmymugaudio.podbean.com/e/episode-419-on-monday-the-21st-of-november-2016-costa-rica-monte-brisas-finca-salaca-natural-villalobos/
http://inmymugaudio.podbean.com/e/episode-419-on-monday-the-21st-of-november-2016-costa-rica-monte-brisas-finca-salaca-natural-villalobos/#commentsSun, 20 Nov 2016 18:17:37 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-419-on-monday-the-21st-of-november-2016-costa-rica-monte-brisas-finca-salaca-natural-villalobos/Back for a third year we have the coffee that in the past I affectionately started calling ‘Monty Burns’ : ) In previous years we’ve only had 1 lot from this mill/farm combo but this year we have 2! A black honey Typica lot that is available on our website and this lot which has been sent out exclusively to In My Mug subscribers and isn’t available to purchase on our website.

So I think I should start by explaining this coffee’s long and rather complicated name. The mill where this coffee is processed is called Monte Brisas, and the name of the farm is Finca Salaca. The varietal of the coffee plant is Villalobos, and the processing method is natural.

This coffee comes from the west valley in the region of Zarcero; both the farm and the mill are very near to the famous mill owned by our friends Gillio and Zarcero. The farm (Salaca) is [...]

]]>Back for a third year we have the coffee that in the past I affectionately started calling 'Monty Burns' : ) In previous years we've only had 1 lot from this mill/farm combo but this year we have 2! A black honey Typica lot that is available on our website and this lot which has been sent out exclusively to In My Mug subscribers and isn't available to purchase on our website.

So I think I should start by explaining this coffee's long and rather complicated name. The mill where this coffee is processed is called Monte Brisas, and the name of the farm is Finca Salaca. The varietal of the coffee plant is Villalobos, and the processing method is natural.

This coffee comes from the west valley in the region of Zarcero; both the farm and the mill are very near to the famous mill owned by our friends Gillio and Zarcero. The farm (Salaca) is located at 1,750 metres above sea level and is owned by Luis Salazar, who has a total of 12 hectares of land (11 of which are for coffee production).

Although the family have been farming for years, Monte Brisas is a brand new micro mill in only its third year of production. I visited last year. The family had the tiniest amount of coffee, and had already pre-sold it to another buyer. Luis promised he would have something for me this year, and the sample was waiting when I visited again.

]]>Back for a third year we have the coffee that in the past I affectionately started calling 'Monty Burns' : ) In previous years we've ...Back for a third year we have the coffee that in the past I affectionately started calling 'Monty Burns' : ) In previous years we've only had 1 lot from this mill/farm combo but this year we have 2! A black honey Typica lot that is available on our website and this lot which has been sent out exclusively to In My Mug subscribers and isn't available to purchase on our website.

So I think I should start by explaining this coffee's long and rather complicated name. The mill where this coffee is processed is called Monte Brisas, and the name of the farm is Finca Salaca. The varietal of the coffee plant is Villalobos, and the processing method is natural.

This coffee comes from the west valley in the region of Zarcero; both the farm and the mill are very near to the famous mill owned by our friends Gillio and Zarcero. The farm (Salaca) is located at 1,750 metres above sea level and is owned by Luis Salazar, who has a total of 12 hectares of land (11 of which are for coffee production).

Although the family have been farming for years, Monte Brisas is a brand new micro mill in only its third year of production. I visited last year. The family had the tiniest amount of coffee, and had already pre-sold it to another buyer. Luis promised he would have something for me this year, and the sample was waiting when I visited again.

In the cup you can taste that it's almost December, a very clean coffee where Christmas cake meets tinned prunes all sprinkled with brown sugar.

Country: Costa Rica

Region: Zarcero

Farm: Finca Salaca

Mill: Monte Brisas

Farmer: Luis Salazar

Farm Size: 12 hectares

Coffee growing area: 11 hectares

Altitude: 1,750 m.a.s.l.

Variety: Villalobos

Processing System: Natural

]]>Stephen LeightonCleanNoEpisode 418 on Monday, November the 14th, 2016. Colombia Finca La Chorrera Washed Caturra.http://inmymugaudio.podbean.com/e/episode-418-on-monday-november-the-14th-2016-colombia-finca-la-chorrera-washed-caturra-1478880699/
http://inmymugaudio.podbean.com/e/episode-418-on-monday-november-the-14th-2016-colombia-finca-la-chorrera-washed-caturra-1478880699/#commentsSun, 13 Nov 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-418-on-monday-november-the-14th-2016-colombia-finca-la-chorrera-washed-caturra-1478880699/This is our fourth year of working with this farm, but the first year’s lot was so tiny it never made it onto the website and was sold as an exclusive to one of our lucky wholesale partners. Luckily ever since then we’ve been able to focus a little bit more on the farm: we cupped a lot more pickings and found a little more coffee.

Finca La Chorrera is located near to the city of Pitalito, in the south of the Huila department. It’s in the valley of the Rio Grande de la Magdalena, known as “The Valley of Laboyos”, which is 180 KM from Nieva – the capital of Huila. Pitalito is also the second largest city of the department of Huila, at approximately 125,000 inhabitants, and is considered one of the largest coffee producers in Colombia.

This farm is located on top of a mountain at 1,735 metres above sea level. The farm contains 70% Caturra (25,000 plants; this lot comes from them), 20% Colombia F6 (7,000 plants) and 10% Castillo (2,000 plan [...]

]]>This is our fourth year of working with this farm, but the first year's lot was so tiny it never made it onto the website and was sold as an exclusive to one of our lucky wholesale partners. Luckily ever since then we've been able to focus a little bit more on the farm: we cupped a lot more pickings and found a little more coffee.

Finca La Chorrera is located near to the city of Pitalito, in the south of the Huila department. It's in the valley of the Rio Grande de la Magdalena, known as "The Valley of Laboyos", which is 180 KM from Nieva – the capital of Huila. Pitalito is also the second largest city of the department of Huila, at approximately 125,000 inhabitants, and is considered one of the largest coffee producers in Colombia.

This farm is located on top of a mountain at 1,735 metres above sea level. The farm contains 70% Caturra (25,000 plants; this lot comes from them), 20% Colombia F6 (7,000 plants) and 10% Castillo (2,000 plants). The farm consists of eight hectares, six of which are planted with coffee. The other two hectares house the mill and inaccessible mountainous areas. The family house, which is also used for drying, is at the bottom of the hill at around 1,400 metres above sea level.

I took some amazing pictures on my trip in 2013 so take a look here, and I took some more on my trip in 2014 – find them here!

The farm is owned and run by the Claros family: Pedro, his wife Nelcy and their six children (Alberio, Edilson, Sandra, Hermes, Diana, and Monica). It's a real family business with everyone pitching into the farm to make it work.

Carlos sent us every day's pickings to cup and we bought everything that scored over 86 points on the cupping table; anything below 86 was sold for commodity. This meant we had to pay a premium for the coffee, but I think it's definitely worth it.

The drying patio was one of the most amazing things I’ve seen, with a greenhouse built on top of the house so that the coffee could be kept turning regularly but also to make sure no one steals it. The latter is not so much of a problem this year with market prices being low, but it was a real problem over the last three years. Of course, Pedro doesn't have to worry about market prices; he always get a premium because he consistently gives quality, but black market coffee goes to the highest market bidder.

In the cup this begins with a white sugar sweetness followed by a complex turn into the land of sweet vanilla marshmallow! There's even more complexity in the form of a white grape and green apple acidity, and a finish that's long and strong.

]]>This is our fourth year of working with this farm, but the first year's lot was so tiny it never made it onto the website ...This is our fourth year of working with this farm, but the first year's lot was so tiny it never made it onto the website and was sold as an exclusive to one of our lucky wholesale partners. Luckily ever since then we've been able to focus a little bit more on the farm: we cupped a lot more pickings and found a little more coffee.

Finca La Chorrera is located near to the city of Pitalito, in the south of the Huila department. It's in the valley of the Rio Grande de la Magdalena, known as "The Valley of Laboyos", which is 180 KM from Nieva – the capital of Huila. Pitalito is also the second largest city of the department of Huila, at approximately 125,000 inhabitants, and is considered one of the largest coffee producers in Colombia.

This farm is located on top of a mountain at 1,735 metres above sea level. The farm contains 70% Caturra (25,000 plants; this lot comes from them), 20% Colombia F6 (7,000 plants) and 10% Castillo (2,000 plants). The farm consists of eight hectares, six of which are planted with coffee. The other two hectares house the mill and inaccessible mountainous areas. The family house, which is also used for drying, is at the bottom of the hill at around 1,400 metres above sea level.

I took some amazing pictures on my trip in 2013 so take a look here, and I took some more on my trip in 2014 – find them here!

The farm is owned and run by the Claros family: Pedro, his wife Nelcy and their six children (Alberio, Edilson, Sandra, Hermes, Diana, and Monica). It's a real family business with everyone pitching into the farm to make it work.

Carlos sent us every day's pickings to cup and we bought everything that scored over 86 points on the cupping table; anything below 86 was sold for commodity. This meant we had to pay a premium for the coffee, but I think it's definitely worth it.

The drying patio was one of the most amazing things I’ve seen, with a greenhouse built on top of the house so that the coffee could be kept turning regularly but also to make sure no one steals it. The latter is not so much of a problem this year with market prices being low, but it was a real problem over the last three years. Of course, Pedro doesn't have to worry about market prices; he always get a premium because he consistently gives quality, but black market coffee goes to the highest market bidder.

In the cup this begins with a white sugar sweetness followed by a complex turn into the land of sweet vanilla marshmallow! There's even more complexity in the form of a white grape and green apple acidity, and a finish that's long and strong.

Country: Colombia

Department: Huila

Nearest town: Pitalito

Farm: Finca La Chorrera

Owners: Claros family

Altitude: 1,735 m.a.s.l.

Farm size: 8 hectares (6 of coffee)

Varietal: Caturra

Processing: Washed

]]>Stephen LeightonCleanNoEpisode 417 on Monday, November the 7th, 2016. Bolivia Estanislao Panuni Washed Typica.http://inmymugaudio.podbean.com/e/episode-417-on-monday-november-the-7th-2016-bolivia-estanislao-panuni-washed-typica-1478532733/
http://inmymugaudio.podbean.com/e/episode-417-on-monday-november-the-7th-2016-bolivia-estanislao-panuni-washed-typica-1478532733/#commentsMon, 07 Nov 2016 15:32:13 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-417-on-monday-november-the-7th-2016-bolivia-estanislao-panuni-washed-typica-1478532733/This coffee comes from the town of Irupana in the Sud Yungas province of Bolivia, it’s grown at an altitude of between 1,800 and 1,850 metres above sea level and is a mechanically washed, dry fermented Typica.

Estanislao Panuni is young, enthusiastic and a self-confessed coffee lover (just like me!) He started out in coffee controlling the fermentation process at the Coaraca Cooperative in Bolivia and it was there that he really developed his skills as a coffee producer. 2 years ago he decided he wanted to help his father and so moved away from his day job to take on a role producing coffee with his Dad, this coffee is the product of all that hard work, learning and family love.

]]>This coffee comes from the town of Irupana in the Sud Yungas province of Bolivia, it's grown at an altitude of between 1,800 and 1,850 metres above sea level and is a mechanically washed, dry fermented Typica.

Estanislao Panuni is young, enthusiastic and a self-confessed coffee lover (just like me!) He started out in coffee controlling the fermentation process at the Coaraca Cooperative in Bolivia and it was there that he really developed his skills as a coffee producer. 2 years ago he decided he wanted to help his father and so moved away from his day job to take on a role producing coffee with his Dad, this coffee is the product of all that hard work, learning and family love.

]]>This coffee comes from the town of Irupana in the Sud Yungas province of Bolivia, it's grown at an altitude of between 1,800 and 1,850 ...

This coffee comes from the town of Irupana in the Sud Yungas province of Bolivia, it's grown at an altitude of between 1,800 and 1,850 metres above sea level and is a mechanically washed, dry fermented Typica.

Estanislao Panuni is young, enthusiastic and a self-confessed coffee lover (just like me!) He started out in coffee controlling the fermentation process at the Coaraca Cooperative in Bolivia and it was there that he really developed his skills as a coffee producer. 2 years ago he decided he wanted to help his father and so moved away from his day job to take on a role producing coffee with his Dad, this coffee is the product of all that hard work, learning and family love.

]]>Stephen LeightonCleanNoEpisode 416 on Monday the 31st of October 2016 Guatemalan El Limon Black Honey x Natural San Ramon & Catisichttp://inmymugaudio.podbean.com/e/episode-416-on-monday-the-31st-of-october-2016-guatemalan-el-limon-black-honey-x-natural-san-ramon-catisic/
http://inmymugaudio.podbean.com/e/episode-416-on-monday-the-31st-of-october-2016-guatemalan-el-limon-black-honey-x-natural-san-ramon-catisic/#commentsSun, 30 Oct 2016 22:02:08 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-416-on-monday-the-31st-of-october-2016-guatemalan-el-limon-black-honey-x-natural-san-ramon-catisic/I first discovered El Limon on my trip to Guatemala in early 2013, at the time we ‘d never bought coffee directly from Guatemala; but since then this has become one of our strongest and most amazing relationships.

My friend Raul (who you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years and was very keen for me to go and meet them. Located around an hour’s drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It’s owned by Guadalupe Alberto Reyes, who used to be the Mayor of Palencia and h [...]

]]>I first discovered El Limon on my trip to Guatemala in early 2013, at the time we 'd never bought coffee directly from Guatemala; but since then this has become one of our strongest and most amazing relationships.

My friend Raul (who you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years and was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players.

1 of the main reason I love El Limon is the desire to experiment, it mostly produces Bourbon and Caturra but also plays around with a few other varietals. The experimentation comes from the motivation of 'Beto', who has really focused on the farm in the last three years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair; his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm.

The dedication and care devoted to each step of production is reflected in the fact that they have built a new wet mill so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now they are able to process many lots, and keep separate days' pickings and varietals in their own parcels. With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. Again, another sign that this is a hot spot for Guatemalan coffee.

As time moves on Beto doesn't want to stand still and is continuing to invest in the farm, recently he showed me lots of new planting during my visit, as well as a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm, it was a real hive of activity.

Beto and his family have always been the perfect hosts when I have visited the farm, they are such welcoming people and take great pride in showing me around their farm. 1 of the kindest things they've done for me is welcome me into their home when I am visiting, and they always prepare the most amazing meals! When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked and not from a restaurant or roadside pop-up cafe...traditional Guatemalan meals are just the ticket and I always look forwards to the food, but mainly I look forward to the company.

Purely as an experiment, Raul and Beto decided they wanted to try doing something different with a coffee. They tinkered with processing methods to see what happened and to see what they could get out of the coffee. When I visited they told me about it, and OF COURSE I tasted the coffee and OF COURSE I bought the coffee! Last year we had this process but with a Caturra lot, this year it's the same process but with a lot of San Ramon and Catisic.

When farms are processing a coffee, they use a depulping machine that removes the cherry and most of the mucilage. There is a setting on this machine that adjusts how close to the bean it cleans, and therefore how much of the fruit is left behind. The farms Raul works with in Guatemala have, when honey processing, typically used a middle setting (Red Honey). However, Raul wanted to try a Black Honey.

In Costa Rica, where these are most often produced, this would mean leaving all the mucilage and just taking off the fruit skin. However, when they have done Black Honey in Guatemala they have opened the depulper very wide, and some of the cherries have had the skin removed, whilst a few have been left intact. I guess this means it's kind of a hybrid Black Honey x natural process. These were then left on patios for thirteen days, which is about the same time that they use to dry their washed coffees.

In the cup this is a gooey black cherry covered in super high cocoa dark chocolate, that gooeynesscontinues in the thick mouthfeel and on the finish, sultana.

]]>I first discovered El Limon on my trip to Guatemala in early 2013, at the time we 'd never bought coffee directly from Guatemala; but ...

I first discovered El Limon on my trip to Guatemala in early 2013, at the time we 'd never bought coffee directly from Guatemala; but since then this has become one of our strongest and most amazing relationships.

My friend Raul (who you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years and was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players.

1 of the main reason I love El Limon is the desire to experiment, it mostly produces Bourbon and Caturra but also plays around with a few other varietals. The experimentation comes from the motivation of 'Beto', who has really focused on the farm in the last three years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair; his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm.

The dedication and care devoted to each step of production is reflected in the fact that they have built a new wet mill so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now they are able to process many lots, and keep separate days' pickings and varietals in their own parcels. With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. Again, another sign that this is a hot spot for Guatemalan coffee.

As time moves on Beto doesn't want to stand still and is continuing to invest in the farm, recently he showed me lots of new planting during my visit, as well as a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm, it was a real hive of activity.

Beto and his family have always been the perfect hosts when I have visited the farm, they are such welcoming people and take great pride in showing me around their farm. 1 of the kindest things they've done for me is welcome me into their home when I am visiting, and they always prepare the ]]>

Stephen LeightonCleanNoEpisode 415 on Monday the 24th of October 2016. Kenya Kieni AB Washed.http://inmymugaudio.podbean.com/e/episode-415-on-monday-the-24th-of-october-2016-kenya-kieni-ab-washed-1477148034/
http://inmymugaudio.podbean.com/e/episode-415-on-monday-the-24th-of-october-2016-kenya-kieni-ab-washed-1477148034/#commentsSun, 23 Oct 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-415-on-monday-the-24th-of-october-2016-kenya-kieni-ab-washed-1477148034/The Kieni wet mill is located in Nyeri in the central highlands of Kenya, at an altitude of 1,700 metres above sea level. It’s run by the Mugaga Farmers’ Cooperative Society.

Nyeri county has cool temperatures and fertile central highlands; it lies between the eastern base of the Aberdare (Nyandarua) mountain range, which forms part of the eastern end of the Great Rift valley and the western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. It is in Nyeri county, at the Treetops hotel, (a rustic treehouse hotel) where the young Elizabeth went upstairs a princess and came down in the morning as Queen of England. Her father, King George VI, died on 5 [...]

]]>The Kieni wet mill is located in Nyeri in the central highlands of Kenya, at an altitude of 1,700 metres above sea level. It's run by the Mugaga Farmers' Cooperative Society.

Nyeri county has cool temperatures and fertile central highlands; it lies between the eastern base of the Aberdare (Nyandarua) mountain range, which forms part of the eastern end of the Great Rift valley and the western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. It is in Nyeri county, at the Treetops hotel, (a rustic treehouse hotel) where the young Elizabeth went upstairs a princess and came down in the morning as Queen of England. Her father, King George VI, died on 5 February 1952, the night she spent at Treetops while on honeymoon.

Most of the coffee beans from Nyeri develop and mature slowly, producing extra hard beans. This quality is also evident in the cup. As a result, Nyeri is traditionally known as the heart of Kenya’s black gold coffee.

The coffee is mainly grown on the slopes and the upper plateau where most of the farmers' homes are located. The farms are demarcated into small family plots where each individual family looks after their own coffee.

The coffee is wet processed. It's pulped, fermented, washed and then dried slowly over 2–3 weeks, while the moisture content is reduced to 10–12%. The coffee is then delivered to the dry mill.

In the cup expect fresh orange juice-like acidity, with a lovely floral edge, and an aftertaste of rose water alongside a gentle fruit sweetness.

]]>The Kieni wet mill is located in Nyeri in the central highlands of Kenya, at an altitude of 1,700 metres above sea level. It's run by the ...

The Kieni wet mill is located in Nyeri in the central highlands of Kenya, at an altitude of 1,700 metres above sea level. It's run by the Mugaga Farmers' Cooperative Society.

Nyeri county has cool temperatures and fertile central highlands; it lies between the eastern base of the Aberdare (Nyandarua) mountain range, which forms part of the eastern end of the Great Rift valley and the western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. It is in Nyeri county, at the Treetops hotel, (a rustic treehouse hotel) where the young Elizabeth went upstairs a princess and came down in the morning as Queen of England. Her father, King George VI, died on 5 February 1952, the night she spent at Treetops while on honeymoon.

Most of the coffee beans from Nyeri develop and mature slowly, producing extra hard beans. This quality is also evident in the cup. As a result, Nyeri is traditionally known as the heart of Kenya’s black gold coffee.

The coffee is mainly grown on the slopes and the upper plateau where most of the farmers' homes are located. The farms are demarcated into small family plots where each individual family looks after their own coffee.

The coffee is wet processed. It's pulped, fermented, washed and then dried slowly over 2–3 weeks, while the moisture content is reduced to 10–12%. The coffee is then delivered to the dry mill.

In the cup expect fresh orange juice-like acidity, with a lovely floral edge, and an aftertaste of rose water alongside a gentle fruit sweetness.

Country: Kenya

County: Nyeri

Mill: Kieni

Society: Mugaga Farmers’ Cooperative Society Limited

Farmers: 905

Acreage farmed: 202 acres

Altitude: 1,700 m.a.s.l.

Coffee grade: AB

Flowering period: March

Harvest season: October–December

Average annual rainfall: 1,680mm

Average annual temperature: 12–27°C

Soil type: red volcanic soils that are rich in phosphorus, and which are drained well

Processing method: wet processing (Washed)

Drying process: dry, milling after the parchment has dried

]]>Stephen LeightonCleanNoEpisode 414 on Monday the 17th of October 2016. Costa Rica Don Mayo Finca La Loma Yellow Honey Caturra.http://inmymugaudio.podbean.com/e/episode-414-on-monday-the-17th-of-october-2016-costa-rica-don-mayo-finca-la-loma-yellow-honey-caturra-1476544855/
http://inmymugaudio.podbean.com/e/episode-414-on-monday-the-17th-of-october-2016-costa-rica-don-mayo-finca-la-loma-yellow-honey-caturra-1476544855/#commentsSun, 16 Oct 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-414-on-monday-the-17th-of-october-2016-costa-rica-don-mayo-finca-la-loma-yellow-honey-caturra-1476544855/Right then folks, listen up! Long coffee name right here so please allow me to explain! Costa Rica (I’m guessing you worked this out!) is the country it’s from. Don Mayo is the name of the micro mill where the coffee is milled and processed. Finca La Loma is the farm that the coffee was grown on. Yellow Honey is the processing method (if you want to learn a little more about processing be sure to check out our processing videos) and Caturra is th [...]]]>Right then folks, listen up! Long coffee name right here so please allow me to explain! Costa Rica (I'm guessing you worked this out!) is the country it's from. Don Mayo is the name of the micro mill where the coffee is milled and processed. Finca La Loma is the farm that the coffee was grown on. Yellow Honey is the processing method (if you want to learn a little more about processing be sure to check out our processing videos) and Caturra is the varietal of coffee bean (more information about Caturra available in our varietal archive) See I told you it was all important stuff!

Finca La Loma is located at an altitude of 1,850–1,900 metres above sea level in the Tarrazú region of Costa Rica and is owned by Hector Bonilla and his family. We first had a chance to enjoy coffee from this awesome farm/mill combo in 2014, and I'm delighted to see it back for a third year. I came across it on my trip to Costa Rica in January 2013, because we were already working with the Bonilla family on coffee from the neighbouring Finca Bella Vista.

The Don Mayo mill is somewhat of a celebrity in the world of coffee mills, winning a beautiful selection of awards for its coffees which are bought by many top buyers from around the world and I am (of course) very pleased to be one of them.

In the cup this makes me think of a creamy apricot fruit smoothie, there's loads of body and the sweetness of brown sugar + a wonderful long aftertaste of lingering deliciousness.

]]>Right then folks, listen up! Long coffee name right here so please allow me to explain! Costa Rica (I'm guessing you worked this out!) is ...

Right then folks, listen up! Long coffee name right here so please allow me to explain! Costa Rica (I'm guessing you worked this out!) is the country it's from. Don Mayo is the name of the micro mill where the coffee is milled and processed. Finca La Loma is the farm that the coffee was grown on. Yellow Honey is the processing method (if you want to learn a little more about processing be sure to check out our processing videos) and Caturra is the varietal of coffee bean (more information about Caturra available in our varietal archive) See I told you it was all important stuff!

Finca La Loma is located at an altitude of 1,850–1,900 metres above sea level in the Tarrazú region of Costa Rica and is owned by Hector Bonilla and his family. We first had a chance to enjoy coffee from this awesome farm/mill combo in 2014, and I'm delighted to see it back for a third year. I came across it on my trip to Costa Rica in January 2013, because we were already working with the Bonilla family on coffee from the neighbouring Finca Bella Vista.

The Don Mayo mill is somewhat of a celebrity in the world of coffee mills, winning a beautiful selection of awards for its coffees which are bought by many top buyers from around the world and I am (of course) very pleased to be one of them.

In the cup this makes me think of a creamy apricot fruit smoothie, there's loads of body and the sweetness of brown sugar + a wonderful long aftertaste of lingering deliciousness.

Country: Costa Rica

Region: Tarrazú

City: Llano Bonito de León Cortes

Farm: Finca La Loma

Farmer: Hector Bonilla

Micro Mill: Don Mayo

Altitude: 1,850 - 1,900 m.a.s.l.

Variety: Caturra

Processing System: Yellow Honey and sun dried

]]>Stephen LeightonCleanNoEpisode 413 on Monday the 10th of October 2016. Guatemala El Bosque Amatitlan Washed Red Bourbon.http://inmymugaudio.podbean.com/e/episode-413-on-monday-the-10th-of-october-2016-guatemala-el-bosque-amatitlan-washed-red-bourbon/
http://inmymugaudio.podbean.com/e/episode-413-on-monday-the-10th-of-october-2016-guatemala-el-bosque-amatitlan-washed-red-bourbon/#commentsMon, 10 Oct 2016 12:07:51 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-413-on-monday-the-10th-of-october-2016-guatemala-el-bosque-amatitlan-washed-red-bourbon/Bosque is a huge, special coffee that I love very much, and am super pleased to see back for a whopping 11th season!

I already loved this coffee before I got to try it at El Bosque. I mean that I was truly blown away with how good it tasted. However, my first visit to the farm in January 2007 made me love it some more because I got to meet the fantastic people behind the coffee.

Don Roberto and his two brothers have tried to move away from generic commercial coffee by raising their growing and milling standards, and you can really tell this in the cup. During another visit in 2009 I got talking to Francisco about the B [...]

]]>Bosque is a huge, special coffee that I love very much, and am super pleased to see back for a whopping 11th season!

I already loved this coffee before I got to try it at El Bosque. I mean that I was truly blown away with how good it tasted. However, my first visit to the farm in January 2007 made me love it some more because I got to meet the fantastic people behind the coffee.

Don Roberto and his two brothers have tried to move away from generic commercial coffee by raising their growing and milling standards, and you can really tell this in the cup. During another visit in 2009 I got talking to Francisco about the Bourbon, and I asked if it would it be possible to split the red and yellow beans to compare the results. Of course, I could only really ask them to do this for me if we bought all of the coffee, and we were delighted to do so. Nowhere else in the world will you be able to try this famous coffee using just the specific Red Bourbon varietal.

Julian Flores founded Finca El Bosque in 1932. The fourteen-hectare extension of land was planted out with Bourbon varietal coffee, and the farm grew over the next few years with the purchase of additional land. Julian Flores died in 1947 and his only son, José Eladio Flores, continued in his father’s footsteps. In 1970, José bought another 23 hectares and planted the same Bourbon coffee varietal. Since his death in 1996, a third generation has taken charge under the direction of José’s widow, Martha Stalla, and their sons Julio, José, Francisco and Mario.

The first two generations cultivated and sold coffee in cherry form only. Now the third generation has taken care to innovate, and they have built a plant for processing the cherries in line with strict environmental guidelines. They have also diversified into growing other plants for local consumption such as avocados, roses and lemons, as well as growing a new grass innovation.

The El Bosque farm is located on a hillside running parallel to and a way off from the main road near the capital, Guatemala city. It may be jeopardised by urban development in future but, during the time we have been working with El Bosque, prices and returns for the farm have made it a much higher concern for the brothers, and they are very motivated.

This coffee is a world exclusive. We buy every single Bourbon bean from this farm. We also bought the rest of their coffee last year and, after the success of the year before that, we sent most of it off for decaffeination. We are the only people from whom you can get this current crop of coffee.

In the cup expect chocolate biscuit, a spoonful of brown sugar and a hint of green apple. With every sip you’ll enjoy the smooth mouthfeel and a lovely long finish.

]]>Bosque is a huge, special coffee that I love very much, and am super pleased to see back for a whopping 11th season!
I already loved ...

Bosque is a huge, special coffee that I love very much, and am super pleased to see back for a whopping 11th season!

I already loved this coffee before I got to try it at El Bosque. I mean that I was truly blown away with how good it tasted. However, my first visit to the farm in January 2007 made me love it some more because I got to meet the fantastic people behind the coffee.

Don Roberto and his two brothers have tried to move away from generic commercial coffee by raising their growing and milling standards, and you can really tell this in the cup. During another visit in 2009 I got talking to Francisco about the Bourbon, and I asked if it would it be possible to split the red and yellow beans to compare the results. Of course, I could only really ask them to do this for me if we bought all of the coffee, and we were delighted to do so. Nowhere else in the world will you be able to try this famous coffee using just the specific Red Bourbon varietal.

Julian Flores founded Finca El Bosque in 1932. The fourteen-hectare extension of land was planted out with Bourbon varietal coffee, and the farm grew over the next few years with the purchase of additional land. Julian Flores died in 1947 and his only son, José Eladio Flores, continued in his father’s footsteps. In 1970, José bought another 23 hectares and planted the same Bourbon coffee varietal. Since his death in 1996, a third generation has taken charge under the direction of José’s widow, Martha Stalla, and their sons Julio, José, Francisco and Mario.

The first two generations cultivated and sold coffee in cherry form only. Now the third generation has taken care to innovate, and they have built a plant for processing the cherries in line with strict environmental guidelines. They have also diversified into growing other plants for local consumption such as avocados, roses and lemons, as well as growing a new grass innovation.

The El Bosque farm is located on a hillside running parallel to and a way off from the main road near the capital, Guatemala city. It may be jeopardised by urban development in future but, during the time we have been working with El Bosque, prices and returns for the farm have made it a much higher concern for the brothers, and they are very motivated.

This coffee is a world exclusive. We buy every single Bourbon bean from this farm. We also bought the rest of their coffee last year and, after the success of the year before that, we sent most of it off for decaffeination. We are the only people from whom you can get this current crop of coffee.

In the cup expect chocolate biscuit, a spoonful of brown sugar and a hint of green apple. With every sip you’ll enjoy the smooth mouthfeel and a lovely long finish.

Country:

Stephen LeightonCleanNoEpisode 412 on Monday the 3rd of October, 2016. Nicaragua Finca La Escondida Washed Red Catuai.http://inmymugaudio.podbean.com/e/episode-412-on-monday-the-3rd-of-october-2016-nicaragua-finca-la-escondida-washed-red-catuai-1475501907/
http://inmymugaudio.podbean.com/e/episode-412-on-monday-the-3rd-of-october-2016-nicaragua-finca-la-escondida-washed-red-catuai-1475501907/#commentsMon, 03 Oct 2016 09:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-412-on-monday-the-3rd-of-october-2016-nicaragua-finca-la-escondida-washed-red-catuai-1475501907/Finca La Escondida is close to Lake Apanas near the city of Jinotega, which is the capital of the department of Jinotega in the north central region of Nicaragua. The straight translation from Spanish to English of ‘escondida’ is ‘hidden’ and Escondida is called Escondida because the farm is ‘hidden’ from the road by forest and trees, which makes it appear to blend right into the side of the mountain.

As coffee farms go La Escondida is a rather young farm as the first trees were planted there only 10 years ago in 2006. La Escondida is planned around identifying the plots with individually different microenvironments resulting from factors such as soil quality, sun exposure and temperature range. This is one of the u [...]

]]>Finca La Escondida is close to Lake Apanas near the city of Jinotega, which is the capital of the department of Jinotega in the north central region of Nicaragua. The straight translation from Spanish to English of 'escondida' is ‘hidden’ and Escondida is called Escondida because the farm is 'hidden' from the road by forest and trees, which makes it appear to blend right into the side of the mountain.

As coffee farms go La Escondida is a rather young farm as the first trees were planted there only 10 years ago in 2006. La Escondida is planned around identifying the plots with individually different microenvironments resulting from factors such as soil quality, sun exposure and temperature range. This is one of the upsides of starting to plant a new farm.

This coffee is a Red Catuai varietal, which you don't see so much in speciality coffee. The varietal was selected for this farm because it was thought it would do very well with the identified soil quality, sun exposure, temperature range and weather conditions in particular, given the farm's quite exposed on the side of the mountain.

Catuai is related to Yellow Caturra and Mundo Novo, and it's a hybrid that grows best at 800 metres above sea level. It is mostly prevalent in Brazil and Central / South America. This is a dwarf variety of plant; it doesn't grow very high, and this is its most obvious distinguishing trait. Selected by the instituto Agronomico in the 1950s–1960s, it now accounts for 50% of the coffee acreage in Brazil and is widely used in Central America. It also benefits from the fruit not falling off the branch easily, which helps when there are strong winds or rain, or where windbreaker coverage is at a minimum like it is here.

Some of the downsides of starting a brand new farm can be that it may take a while for the quality of the cup profile to build up, it might take time to have the right facilities for processing and picking, and it might take time to train the staff for picking and processing. Not to mention that it might take a while to achieve the yield to go with it all. But this farm, for me, has hit the whole group of requirements running. As a result of their experience in the area, the Mierisch family have built a new mill with a huge investment, and they use some of the people already in place in the neighbouring 'San Jose' to blend together an Escondida team comprising experienced and new members.

In the cup there’s a liquid chocolate orange Club Biscuit (you know, “If you like a lot of chocolate on your biscuit, join our Club!”) Chocolate, biscuit, sweet orange, yum. There’s also brown sugar alongside both the taste and mouthfeel of melted milk chocolate.

]]>Finca La Escondida is close to Lake Apanas near the city of Jinotega, which is the capital of the department of Jinotega in the north ...

Finca La Escondida is close to Lake Apanas near the city of Jinotega, which is the capital of the department of Jinotega in the north central region of Nicaragua. The straight translation from Spanish to English of 'escondida' is ‘hidden’ and Escondida is called Escondida because the farm is 'hidden' from the road by forest and trees, which makes it appear to blend right into the side of the mountain.

As coffee farms go La Escondida is a rather young farm as the first trees were planted there only 10 years ago in 2006. La Escondida is planned around identifying the plots with individually different microenvironments resulting from factors such as soil quality, sun exposure and temperature range. This is one of the upsides of starting to plant a new farm.

This coffee is a Red Catuai varietal, which you don't see so much in speciality coffee. The varietal was selected for this farm because it was thought it would do very well with the identified soil quality, sun exposure, temperature range and weather conditions in particular, given the farm's quite exposed on the side of the mountain.

Catuai is related to Yellow Caturra and Mundo Novo, and it's a hybrid that grows best at 800 metres above sea level. It is mostly prevalent in Brazil and Central / South America. This is a dwarf variety of plant; it doesn't grow very high, and this is its most obvious distinguishing trait. Selected by the instituto Agronomico in the 1950s–1960s, it now accounts for 50% of the coffee acreage in Brazil and is widely used in Central America. It also benefits from the fruit not falling off the branch easily, which helps when there are strong winds or rain, or where windbreaker coverage is at a minimum like it is here.

Some of the downsides of starting a brand new farm can be that it may take a while for the quality of the cup profile to build up, it might take time to have the right facilities for processing and picking, and it might take time to train the staff for picking and processing. Not to mention that it might take a while to achieve the yield to go with it all. But this farm, for me, has hit the whole group of requirements running. As a result of their experience in the area, the Mierisch family have built a new mill with a huge investment, and they use some of the people already in place in the neighbouring 'San Jose' to blend together an Escondida team comprising experienced and new members.

In the cup there’s a liquid chocolate orange Club Biscuit (you know, “If you like a lot of chocolate on your biscuit, join our Club!”) Chocolate, biscuit, sweet orange, yum. There’s also brown sugar alongside both the taste and mouthfeel of melted milk chocolate.

Country: Nicaragua

Municipality: Lipululo

Department: Jinotega

Farm: La Escondida

Farm Manager: Boanerje Martinez Montenegro

Coffee Area: 92 Manzanas

Protected Area: 3 Manzanas

Elevation: 975 - 1,230 m.a.s.l.

Harvest Months: Dec]]>

Stephen LeightonCleanNoEpisode 411 on Monday the 26th of September, 2016. Costa Rica Arbar El Oasis Yellow Honey Caturra.http://inmymugaudio.podbean.com/e/episode-411-on-monday-the-26th-of-september-2016-costa-rica-arbar-el-oasis-yellow-honey-caturra-1474657581/
http://inmymugaudio.podbean.com/e/episode-411-on-monday-the-26th-of-september-2016-costa-rica-arbar-el-oasis-yellow-honey-caturra-1474657581/#commentsSun, 25 Sep 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-411-on-monday-the-26th-of-september-2016-costa-rica-arbar-el-oasis-yellow-honey-caturra-1474657581/When we first found this farm in 2013 we had very little information about it; so much so that it didn’t even have a name! Back then all we knew was that the coffee was grown by Carlos Arrieta and it was delicious, but since then I’ve been lucky enough to visit the farm on trips to Costa Rica and over the past few years have found out lots more. Let me tell you what I know so far…

I first got to meet Carlos in 2013 at the exporter’s office on the last day of my visit in Costa Rica. He arrived around 10 minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.

]]>When we first found this farm in 2013 we had very little information about it; so much so that it didn’t even have a name! Back then all we knew was that the coffee was grown by Carlos Arrieta and it was delicious, but since then I've been lucky enough to visit the farm on trips to Costa Rica and over the past few years have found out lots more. Let me tell you what I know so far...

I first got to meet Carlos in 2013 at the exporter's office on the last day of my visit in Costa Rica. He arrived around 10 minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.

Here ensued the worst negotiation to ever take place in the history of coffee buying...

"How much do you want?" I asked.
He replies, "How much do you like it?"
"A lot” I say.
"I'd like a lot then please" Carlos says.
"OK..."

Luckily at this point a grown-up from the exporter's office stepped in and made sure I didn't give Carlos my house, car and pension plan. We agreed a price that rewarded Carlos more than he had ever gotten before and left me with a home to return to in Stafford.

The year before last I got to spend some time with Carlos and his family, I stopped for some lunch, hung out and asked lots of questions. First of all there's the mill, which is called Arbar and is very close to the house, it has drying tables and a small nursery but didn't have a deplulper (more about this later!) The mill was brand new and before it existed they would just sell their coffee to the local coop and so have no interaction with the coffee.

Then from chatting to Carlos I found out that he actually owns two small farms; this one being El Oasis, which provided the coffee we bought back in 2013. The farm is located in the Western Valley region near to the town of Lourdes de Naranjo and is located at 1,600 metres above sea level. It grows mostly Caturra and a tiny bit of Villa Sarchi, with plans to plant some small micro lots in the future. The farm produces between 700–1,400 KG of coffee a year.

Carlos runs the farm with his wife and children, Maria Isabel, Yesica, Karen, Stephen and Jose Ignacio. He has owned this farm for 16 years but only started processing the coffee himself in 2014 (while still paying someone else to pulp it for him (more on this later). He hadn't been able to present his coffee to a single buyer previously, so he would send it to the exporter we use in Costa Rica and thankfully that's how we found him!

You may remember that 2 years ago the coffee was priced a little differently; our normal, nicely rounded-down price was not there. The coffee should have been sold for £7.50 (we negotiated a small price drop from the previous year because we bought everything from both farms, and this works out that there are some economies of scale compared to the £10.00 of 2013), but we charged £7.88. Well, this was so that we (by “we” I mean “you”) could buy Carlos and his family a depulper for his next harvest. This meant he didn’t have to pay someone else to pulp his coffee, and he could gain more control of his amazing coffee.

You can go and see what your generosity bought as I lent the money to Carlos as I promised you would pay it back (and you did!) at the blog post here.

Last year one of my roasting team Roland (of Roland's Daft Fact fame) travelled to Costa Rica to be on the jury for their Cup of Excellence competition, if you ever wondered what a coffee roaster from the UK would get up to if let loose in Costa Rica then you should have a read about his trip in Roland Glew's Costa Rican Adventure.

In the cup immediately this is sweet, white sugar sweet like someone slipped a spoonful in when you weren't looking. That sweetness is followed up by apricot and a lovely velvety texture before shifting towards lemon in the finish, a super clean and sweet coffee.

]]>When we first found this farm in 2013 we had very little information about it; so much so that it didn’t even have a name! ...

When we first found this farm in 2013 we had very little information about it; so much so that it didn’t even have a name! Back then all we knew was that the coffee was grown by Carlos Arrieta and it was delicious, but since then I've been lucky enough to visit the farm on trips to Costa Rica and over the past few years have found out lots more. Let me tell you what I know so far...

I first got to meet Carlos in 2013 at the exporter's office on the last day of my visit in Costa Rica. He arrived around 10 minutes after I had cupped the first table of coffees, where I had found one lot that was making me sing. It just had to be his coffee.

Here ensued the worst negotiation to ever take place in the history of coffee buying...

"How much do you want?" I asked.

He replies, "How much do you like it?"

"A lot” I say.

"I'd like a lot then please" Carlos says.

"OK..."

Luckily at this point a grown-up from the exporter's office stepped in and made sure I didn't give Carlos my house, car and pension plan. We agreed a price that rewarded Carlos more than he had ever gotten before and left me with a home to return to in Stafford.

The year before last I got to spend some time with Carlos and his family, I stopped for some lunch, hung out and asked lots of questions. First of all there's the mill, which is called Arbar and is very close to the house, it has drying tables and a small nursery but didn't have a deplulper (more about this later!) The mill was brand new and before it existed they would just sell their coffee to the local coop and so have no interaction with the coffee.

Then from chatting to Carlos I found out that he actually owns two small farms; this one being El Oasis, which provided the coffee we bought back in 2013. The farm is located in the Western Valley region near to the town of Lourdes de Naranjo and is located at 1,600 metres above sea level. It grows mostly Caturra and a tiny bit of Villa Sarchi, with plans to plant some small micro lots in the future. The farm produces between 700–1,400 KG of coffee a year.

Carlos runs the farm with his wife and children, Maria Isabel, Yesica, Karen, Stephen and Jose Ignacio. He has owned this farm for 16 years but only started processing the coffee himself in 2014 (while still paying someone else to pulp it for him (more on this later). He hadn't been able to present his coffee to a single buyer previously, so he would send it to the exporter we use in Costa Rica and thankfully that's how we found him!

You may remember that 2 years ago the coffee was priced a little differently; our normal, nicely rounded-down price was not there. The coffee should have been sold for £7.50 (we negotiated a small price drop from the previ]]>

Stephen LeightonCleanNo00:08:26Episode 410 on Monday the 19th of September, 2016. Ethiopia Ana Sora Guji Natural.http://inmymugaudio.podbean.com/e/episode-410-on-monday-the-19th-of-september-2016-ethiopia-ana-sora-guji-natural-1474223200/
http://inmymugaudio.podbean.com/e/episode-410-on-monday-the-19th-of-september-2016-ethiopia-ana-sora-guji-natural-1474223200/#commentsSun, 18 Sep 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-410-on-monday-the-19th-of-september-2016-ethiopia-ana-sora-guji-natural-1474223200/This could be the start of something beautiful. This coffee represents our first attempt at working directly in Ethiopia; not only that, but the coffee’s made by the first private estate from which we have ever bought in Ethiopia. Add to these points the fact that it’s one of the most unique coffees I have ever tasted, and you can understand why I’m excited.

This private farm is owned by Israel Degfa, a second generation coffee grower from Ethiopia. The farm covers 250 hectares, only 150 of which are currently producing coffee; however, it is estimated that the remaining 100 hectares will be in full coffee production by 2018.

]]>This could be the start of something beautiful. This coffee represents our first attempt at working directly in Ethiopia; not only that, but the coffee's made by the first private estate from which we have ever bought in Ethiopia. Add to these points the fact that it's one of the most unique coffees I have ever tasted, and you can understand why I’m excited.

This private farm is owned by Israel Degfa, a second generation coffee grower from Ethiopia. The farm covers 250 hectares, only 150 of which are currently producing coffee; however, it is estimated that the remaining 100 hectares will be in full coffee production by 2018.

Situated alongside the river Turo, the farm currently only produces natural process coffee. However, in future the farmers will take advantage of the water source and the planned increased production capacity to begin producing coffee processed by the "washed process" method. Israel plans to build a processing station on his land by 2018.

It's a brand new farm, only formed in 2013, and it's located at a whopping altitude of between 1,900 and 2,350 metres above sea level. It is unusual to find private farms of 250 hectares in Ethiopia, and even more unusual to find them at such high altitude. The high altitude helps with the slower maturation of the coffee cherry, and gives more time for the plant to develop.

Coffee growing is popular in this area, and Israel hopes that the surrounding area will be populated by smallholder farmers who speak Oromife and are of Oromo ethnicity. Israel believes in helping these farmers through education in husbandry and also through financial assistance.

Cherries are hand-sorted for unripes and overripes before they go into floatation tanks, where the cherries are covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds, which are laid out on hessian cloths for about 15–18 days depending on the weather conditions. The cherries are covered with plastic or shade nets during the midday heat and at night.

This is a unique coffee, certainly for its cup profile but also because of the cherries that contribute to the coffee.

In the cup expect an amazing Ethiopian natural that's so very similar to the Parma Violet sweets I loved as a child, while also being one of the cleanest naturals I’ve ever tasted. Blueberry juice! It's so floral that it's bigger than the biggest bouquet of violets I can imagine. This is a truly special and unique cup from a special and unique coffee bean.

]]>This could be the start of something beautiful. This coffee represents our first attempt at working directly in Ethiopia; not only that, but the coffee's made by ...

This could be the start of something beautiful. This coffee represents our first attempt at working directly in Ethiopia; not only that, but the coffee's made by the first private estate from which we have ever bought in Ethiopia. Add to these points the fact that it's one of the most unique coffees I have ever tasted, and you can understand why I’m excited.

This private farm is owned by Israel Degfa, a second generation coffee grower from Ethiopia. The farm covers 250 hectares, only 150 of which are currently producing coffee; however, it is estimated that the remaining 100 hectares will be in full coffee production by 2018.

Situated alongside the river Turo, the farm currently only produces natural process coffee. However, in future the farmers will take advantage of the water source and the planned increased production capacity to begin producing coffee processed by the "washed process" method. Israel plans to build a processing station on his land by 2018.

It's a brand new farm, only formed in 2013, and it's located at a whopping altitude of between 1,900 and 2,350 metres above sea level. It is unusual to find private farms of 250 hectares in Ethiopia, and even more unusual to find them at such high altitude. The high altitude helps with the slower maturation of the coffee cherry, and gives more time for the plant to develop.

Coffee growing is popular in this area, and Israel hopes that the surrounding area will be populated by smallholder farmers who speak Oromife and are of Oromo ethnicity. Israel believes in helping these farmers through education in husbandry and also through financial assistance.

Cherries are hand-sorted for unripes and overripes before they go into floatation tanks, where the cherries are covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds, which are laid out on hessian cloths for about 15–18 days depending on the weather conditions. The cherries are covered with plastic or shade nets during the midday heat and at night.

This is a unique coffee, certainly for its cup profile but also because of the cherries that contribute to the coffee.

In the cup expect an amazing Ethiopian natural that's so very similar to the Parma Violet sweets I loved as a child, while also being one of the cleanest naturals I’ve ever tasted. Blueberry juice! It's so floral that it's bigger than the biggest bouquet of violets I can imagine. This is a truly special and unique cup from a special and unique coffee bean.

Country: Ethiopia

Region: Yirgacheffe

Area: Guji zone]]>

Stephen LeightonCleanNoEpisode 409 on Monday the 12th of September, 2016. Nicaragua Finca Limoncillo Washed Caturra.http://inmymugaudio.podbean.com/e/episode-409-on-monday-the-12th-of-september-2016-nicaragua-finca-limoncillo-washed-caturra-1473434532/
http://inmymugaudio.podbean.com/e/episode-409-on-monday-the-12th-of-september-2016-nicaragua-finca-limoncillo-washed-caturra-1473434532/#commentsSun, 11 Sep 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-409-on-monday-the-12th-of-september-2016-nicaragua-finca-limoncillo-washed-caturra-1473434532/The story of Has Bean and Finca Limoncillo has been told many a time but it’s 1 I really love to share, so much of where we are today has come from this relationship and I’m super proud of everything that’s happened in the past + amazingly excited for where we can go in the future.

We first bought this coffee back in 2007 and back then it was as part of a buying group, I loved it from the first time I cupped it and it was a coffee I just had to get. It was only after the auction closed that I found out it was owned by a family in Nicaragua who are good friends and probably the only people I know from the whole country!

]]>The story of Has Bean and Finca Limoncillo has been told many a time but it's 1 I really love to share, so much of where we are today has come from this relationship and I'm super proud of everything that's happened in the past + amazingly excited for where we can go in the future.

We first bought this coffee back in 2007 and back then it was as part of a buying group, I loved it from the first time I cupped it and it was a coffee I just had to get. It was only after the auction closed that I found out it was owned by a family in Nicaragua who are good friends and probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us, eventually they caved in (possibly just to stop me pestering them!) and kindly did it.

This setup worked well for a couple of years, but we received notice a couple of years ago that the importers were not going to be buying the coffee any more, for reasons other than the cup quality. This led to some frantic phone calls and some thorough searching of the back of the sofa for loose change to fund buying 12 months' worth of coffee all at once. There were many many obstacles in the way of doing this deal, but we were lucky that we were able to pull everything together in a very short amount of time.

The upside of all this is that we now work directly with Limoncillo instead of going via anyone else, and it's a relationship I'm super happy to have. This coffee has gone from 1 off Cup of Excellence buy to a long-term relationship.

The farm is located in Matagalpa and is huge, at 171 hectares it's an amazing location and boasts 9 waterfalls within the farm. It's owned by the Mieresch family; as I have already said, they're good friends, and they're also well-respected producers in Nicaragua. They're known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.Provide free housing, for 60 families, on their farms.Provide free electricity and running water for their homes.Provide free food for all workers.Provide free day care facilities for families to use.Provide free healthcare facilities on the farms.Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship, Erwin has visited Stafford many times and it's always a pleasure to have him around. Last time he was here he ended up at a Weird Beard tap takeover in Manchester talking to 2 Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the Funky Red Pacamara) is used in 2 of their beers, Black Perle and Double Perle, mighty delicious beers!

In the cup this coffee makes me think of a toffee apple, on the front end there’s sweet sticky caramel which turns into juicy green apple with a hint of white grape.

]]>The story of Has Bean and Finca Limoncillo has been told many a time but it's 1 I really love to share, so much of ...

The story of Has Bean and Finca Limoncillo has been told many a time but it's 1 I really love to share, so much of where we are today has come from this relationship and I'm super proud of everything that's happened in the past + amazingly excited for where we can go in the future.

We first bought this coffee back in 2007 and back then it was as part of a buying group, I loved it from the first time I cupped it and it was a coffee I just had to get. It was only after the auction closed that I found out it was owned by a family in Nicaragua who are good friends and probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us, eventually they caved in (possibly just to stop me pestering them!) and kindly did it.

This setup worked well for a couple of years, but we received notice a couple of years ago that the importers were not going to be buying the coffee any more, for reasons other than the cup quality. This led to some frantic phone calls and some thorough searching of the back of the sofa for loose change to fund buying 12 months' worth of coffee all at once. There were many many obstacles in the way of doing this deal, but we were lucky that we were able to pull everything together in a very short amount of time.

The upside of all this is that we now work directly with Limoncillo instead of going via anyone else, and it's a relationship I'm super happy to have. This coffee has gone from 1 off Cup of Excellence buy to a long-term relationship.

The farm is located in Matagalpa and is huge, at 171 hectares it's an amazing location and boasts 9 waterfalls within the farm. It's owned by the Mieresch family; as I have already said, they're good friends, and they're also well-respected producers in Nicaragua. They're known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

Pay their staff 30% more than what is typical minimum wage.

Provide free housing, for 60 families, on their farms.

Provide free electricity and running water for their homes.

Provide free food for all workers.

Provide free day care facilities for families to use.

Provide free healthcare facilities on the farms.

Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

Episode 408 on Monday the 5th of September, 2016. Guatemala El Limon Washed Caturra.http://inmymugaudio.podbean.com/e/episode-408-on-monday-the-5th-of-september-2016-guatemala-el-limon-washed-caturra-1472829583/
http://inmymugaudio.podbean.com/e/episode-408-on-monday-the-5th-of-september-2016-guatemala-el-limon-washed-caturra-1472829583/#commentsSun, 04 Sep 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-408-on-monday-the-5th-of-september-2016-guatemala-el-limon-washed-caturra-1472829583/I first discovered El Limon on my trip to Guatemala in early 2013, at the time we ‘d never bought coffee directly from Guatemala; but since then this has become one of our strongest and most amazing relationships.

My friend Raul (who you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years and was very keen for me to go and meet them. Located around an hour’s drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It’s owned by Guadalupe Alberto Reyes, who used to be the Mayor of Palencia and helped to build and develop the town.

]]>I first discovered El Limon on my trip to Guatemala in early 2013, at the time we 'd never bought coffee directly from Guatemala; but since then this has become one of our strongest and most amazing relationships.

My friend Raul (who you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years and was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players.

1 of the main reason I love El Limon is the desire to experiment, it mostly produces Bourbon and Caturra but also plays around with a few other varietals. The experimentation comes from the motivation of 'Beto', who has really focused on the farm in the last three years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair; his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm.

The dedication and care devoted to each step of production is reflected in the fact that they have built a new wet mill so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now they are able to process many lots, and keep separate days' pickings and varietals in their own parcels. With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. Again, another sign that this is a hot spot for Guatemalan coffee.

As time moves on Beto doesn't want to stand still and is continuing to invest in the farm, recently he showed me lots of new planting during my visit, as well as a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm, it was a real hive of activity.

Beto and his family have always been the perfect hosts when I have visited the farm, they are such welcoming people and take great pride in showing me around their farm. 1 of the kindest things they've done for me is welcome me into their home when I am visiting, and they always prepare the most amazing meals! When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked and not from a restaurant or roadside pop-up cafe...traditional Guatemalan meals are just the ticket and I always look forwards to the food, but mainly I look forward to the company.

In the cup this is a chocolatey wonder, it starts out as milk chocolate then turns towards a bar of Cadbury's Caramel. The acidity for me is juicy orange and the cup has a crisp clean finish.

]]>I first discovered El Limon on my trip to Guatemala in early 2013, at the time we 'd never bought coffee directly from Guatemala; but ...

I first discovered El Limon on my trip to Guatemala in early 2013, at the time we 'd never bought coffee directly from Guatemala; but since then this has become one of our strongest and most amazing relationships.

My friend Raul (who you may remember as the World Barista Champion of 2012!) in Guatemala had been buying coffee from these guys for a couple of years and was very keen for me to go and meet them. Located around an hour's drive to the east of Guatemala City in the small town of Palencia, this farm sits at an altitude of between 1,600 and 1,800 metres above sea level. It's owned by Guadalupe Alberto Reyes, who used to be the Mayor of Palencia and helped to build and develop the town.

Palencia is not part of the eight regions of coffee as defined by Anacafé, but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players.

1 of the main reason I love El Limon is the desire to experiment, it mostly produces Bourbon and Caturra but also plays around with a few other varietals. The experimentation comes from the motivation of 'Beto', who has really focused on the farm in the last three years. He wanted to take more care in every step they take – from picking to processing, to shipping – and also take more care in the agronomy of the farm. This is very much a family affair; his wife and son also work on the farm, along with Beto's siblings. In fact, his son is studying agronomy at the local college for the benefit of the farm.

The dedication and care devoted to each step of production is reflected in the fact that they have built a new wet mill so that they can separate different lots and have control over the quality of the coffee. Previously the mill could process only one lot; now they are able to process many lots, and keep separate days' pickings and varietals in their own parcels. With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees to the mill where they could get them processed. Again, another sign that this is a hot spot for Guatemalan coffee.

As time moves on Beto doesn't want to stand still and is continuing to invest in the farm, recently he showed me lots of new planting during my visit, as well as a lot of building work around the wet mill. He is also building a QC lab and new accommodation for people working on the farm, it was a real hive of activity.

Beto and his family have always been the perfect hosts when I have visited the farm, they are such welcoming people and take great pride in showing me around their farm. 1 of the kindest things they've done for me is welcome me into their home when I am visiting, and they always prepare the most amazing meals! When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked and not from a restaurant or roadside pop-up cafe...traditional Guatemalan meals are just the ticket and I always look forward]]>

Stephen LeightonCleanNoEpisode 407 on Monday the 29th of August, 2016. Bolivia Finca Don Carlos Washed Catuai.http://inmymugaudio.podbean.com/e/episode-407-on-monday-the-29th-of-august-2016-bolivia-finca-don-carlos-washed-catuai-1472572471/
http://inmymugaudio.podbean.com/e/episode-407-on-monday-the-29th-of-august-2016-bolivia-finca-don-carlos-washed-catuai-1472572471/#commentsMon, 29 Aug 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-407-on-monday-the-29th-of-august-2016-bolivia-finca-don-carlos-washed-catuai-1472572471/Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result AgriCafe have decided to begin farming for themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

AgriCafe now manage seven farms, and these are collectively known as the Buena Vista Project. Finca Don Carlos is the second farm of the project, and it was planted in Caranavi in 2014.

The farm is [...]

]]>Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result AgriCafe have decided to begin farming for themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

AgriCafe now manage seven farms, and these are collectively known as the Buena Vista Project. Finca Don Carlos is the second farm of the project, and it was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of AgriCafe. He was there at the start of the speciality coffee trend and, together with Pedro, helped to build the wet mill in Caranavi. To show their gratitude for all his good work, the company decided to give him partnership of the farm.

Finca Don Carlos is a very unique farm planted with all the care and dedication of Don Carlos himself. The farm sits at an altitude of 1,450–1,650 metres above sea level, and it is located in Caranavi, which is the capital of the Caranavi province in the Yungas region of Bolivia.

In the cup you'll find the same sweet, silky milk chocolate and hazelnut as in the Caturra lot, but here the volume is turned down just a little. My favourite part of this coffee is the rhubarb: it's like nibbling on a stick of rhubarb dipped in white sugar. It really slices through the milk chocolate.

]]>Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer ...

Due to the complications within the Bolivian coffee industry, many of the smaller Bolivian farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result AgriCafe have decided to begin farming for themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

AgriCafe now manage seven farms, and these are collectively known as the Buena Vista Project. Finca Don Carlos is the second farm of the project, and it was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of AgriCafe. He was there at the start of the speciality coffee trend and, together with Pedro, helped to build the wet mill in Caranavi. To show their gratitude for all his good work, the company decided to give him partnership of the farm.

Finca Don Carlos is a very unique farm planted with all the care and dedication of Don Carlos himself. The farm sits at an altitude of 1,450–1,650 metres above sea level, and it is located in Caranavi, which is the capital of the Caranavi province in the Yungas region of Bolivia.

In the cup you'll find the same sweet, silky milk chocolate and hazelnut as in the Caturra lot, but here the volume is turned down just a little. My favourite part of this coffee is the rhubarb: it's like nibbling on a stick of rhubarb dipped in white sugar. It really slices through the milk chocolate.

Country: Bolivia

Farm: Finca Don Carlos

Varietal: Catuai

Altitude: 1,450–1,650 m.a.s.l.

Processing method: washed

Washing: manual

Fermentation: dry

Drying: stationary dryer

]]>Stephen LeightonCleanNoEpisode 406 on Monday the 22nd of August, 2016. Costa Rica Zarcero Gillio Francesca Ferraro Yellow Honey Caturra.http://inmymugaudio.podbean.com/e/episode-406-on-monday-the-22nd-of-august-2016-costa-rica-zarcero-gillio-francesca-ferraro-yellow-honey-caturra-1471796206/
http://inmymugaudio.podbean.com/e/episode-406-on-monday-the-22nd-of-august-2016-costa-rica-zarcero-gillio-francesca-ferraro-yellow-honey-caturra-1471796206/#commentsSun, 21 Aug 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-406-on-monday-the-22nd-of-august-2016-costa-rica-zarcero-gillio-francesca-ferraro-yellow-honey-caturra-1471796206/This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple of years ago. We have a rule at Has Bean that if you’re over 40 you can be a character (under 40 and a character just makes you weird). Well, Gillio is the perfect example of a character. The first thing he said to me was that my belly looked as if I ate too much, and that I should lose some weight. I was in the midst of exercising and dieting; his brutal honesty was refreshing, if not a little quirky.

The thing that made me smile was that he was driving an old Jeep that was falling apart (he told me it was from the ’60s). The best part was that the engine was a Dorman engine built in Stafford, UK. My father-in-l [...]

]]>This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple of years ago. We have a rule at Has Bean that if you're over 40 you can be a character (under 40 and a character just makes you weird). Well, Gillio is the perfect example of a character. The first thing he said to me was that my belly looked as if I ate too much, and that I should lose some weight. I was in the midst of exercising and dieting; his brutal honesty was refreshing, if not a little quirky.

The thing that made me smile was that he was driving an old Jeep that was falling apart (he told me it was from the '60s). The best part was that the engine was a Dorman engine built in Stafford, UK. My father-in-law and two brothers-in-law all work at the factory, and it was amazing to be in a foreign location and see something so linked to home.

You might have looked at the name of this coffee and thought, "oof! Steve that's a bit of a long one!" but I actually cut it down a little from what it could have been, there's only so much space! Costa Rica I'm sure you can guess is the country and then Zarcero is the micro-region/canton of Costa Rica that the coffee comes from. There could then have been Finca La Casa which is the name of the farm and Gillio Francesca Ferraro is, as we've already discussed, the amazing fella that grows the coffee. Yellow honey is the processing method which is a variant of the pulped natural process, then finally Caturra is the varietal of the coffee. Take a deep breath and say it with me now...Costa Rica Finca La Casa Zarcero Gillio Francesca Ferraro Yellow Honey Caturra!

This is not your typical Costa Rican coffee. Forget all that has come before; this is a unique cup. It's a Caturra coffee, and is grown at an altitude of 1,700 metres above sea level. Gillio has 2 farms in Costa Rica, this one is called Finca La Casa (which just means 'farm at home') and can be found in the Western Valley area of Zarcero. The land around his house is rugged and difficult to farm. Gillio manages to get the very best out of it by working the land every day, even at the age of 83. I hope I'm half as active as he is when I get to that age!

In the cup this is very sweet and very fruity, think raspberries coated in gooey caramel. There’s a delicate satsuma acidity throughout the cup, and it finishes with with a hint of black tea.

]]>This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple ...

This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple of years ago. We have a rule at Has Bean that if you're over 40 you can be a character (under 40 and a character just makes you weird). Well, Gillio is the perfect example of a character. The first thing he said to me was that my belly looked as if I ate too much, and that I should lose some weight. I was in the midst of exercising and dieting; his brutal honesty was refreshing, if not a little quirky.

The thing that made me smile was that he was driving an old Jeep that was falling apart (he told me it was from the '60s). The best part was that the engine was a Dorman engine built in Stafford, UK. My father-in-law and two brothers-in-law all work at the factory, and it was amazing to be in a foreign location and see something so linked to home.

You might have looked at the name of this coffee and thought, "oof! Steve that's a bit of a long one!" but I actually cut it down a little from what it could have been, there's only so much space! Costa Rica I'm sure you can guess is the country and then Zarcero is the micro-region/canton of Costa Rica that the coffee comes from. There could then have been Finca La Casa which is the name of the farm and Gillio Francesca Ferraro is, as we've already discussed, the amazing fella that grows the coffee. Yellow honey is the processing method which is a variant of the pulped natural process, then finally Caturra is the varietal of the coffee. Take a deep breath and say it with me now...Costa Rica Finca La Casa Zarcero Gillio Francesca Ferraro Yellow Honey Caturra!

This is not your typical Costa Rican coffee. Forget all that has come before; this is a unique cup. It's a Caturra coffee, and is grown at an altitude of 1,700 metres above sea level. Gillio has 2 farms in Costa Rica, this one is called Finca La Casa (which just means 'farm at home') and can be found in the Western Valley area of Zarcero. The land around his house is rugged and difficult to farm. Gillio manages to get the very best out of it by working the land every day, even at the age of 83. I hope I'm half as active as he is when I get to that age!

In the cup this is very sweet and very fruity, think raspberries coated in gooey caramel. There’s a delicate satsuma acidity throughout the cup, and it finishes with with a hint of black tea.

Two years ago Finca Argentina had a massive leaf rust issue, but it’s great to report that the farm has bounced back and, although it’s still not perfect as a whole, the farm is on the road to recovery.

The first time we came across Finca Argentina was via a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these, and we normally give th [...]

]]>We're super happy to be celebrating 6 years of working with Finca Argentina, and, once again, Ale's coffees are tasting amazing!

Two years ago Finca Argentina had a massive leaf rust issue, but it's great to report that the farm has bounced back and, although it's still not perfect as a whole, the farm is on the road to recovery.

The first time we came across Finca Argentina was via a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these, and we normally give them a try on the cupping table but find they are just not good enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it.

Since that day, I've been to see Alejandro many times in El Salvador. During the last two visits I stopped at his house with his family and enjoying a day at the beach. Alejandro has also been to see us in Stafford twice. We have worked with him on projects (some projects were successful, others we will brush over); we have also told him what we would like to see from the farm (some ideas he took on board, others he didn't – he's the farmer, after all).

Most importantly, he has become a very very good friend, and he is someone whose coffee I love and company I enjoy. Alejandro took over running the farm from his father a few years ago, having returned to El Salvador after travelling around the world as an investment banker. A very intelligent guy and a very good businessman, he understood the farm needed to step up in work if it was to flourish: lots of work has gone into making this cup the quality one it has become. Part of this work last year was to separate the farm into tablons (the Spanish word for 'plot'). It was separated into eight plots, with seven of them growing coffee.

The coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.

The farm is based in the Apaneca-Ilamtepec mountain range, and it's near the town of Turin in the Ahuachapán department. Sixteen people work on the farm during the non-picking season, maintaining and tending to the plants. This number of workers goes up to 50 people during the picking period. The altitude of the farm is 1,350 metres above sea level.

In the cup this is very much a liquid Terry’s dark chocolate orange. Plenty of dark chocolate and sweet orange with a great mouthfeel and good melty body. There’s cinder toffee and a little funky sultana on the finish.

]]>We're super happy to be celebrating 6 years of working with Finca Argentina, and, once again, Ale's coffees are tasting amazing!
Two years ago Finca Argentina had a ...

We're super happy to be celebrating 6 years of working with Finca Argentina, and, once again, Ale's coffees are tasting amazing!

Two years ago Finca Argentina had a massive leaf rust issue, but it's great to report that the farm has bounced back and, although it's still not perfect as a whole, the farm is on the road to recovery.

The first time we came across Finca Argentina was via a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these, and we normally give them a try on the cupping table but find they are just not good enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it.

Since that day, I've been to see Alejandro many times in El Salvador. During the last two visits I stopped at his house with his family and enjoying a day at the beach. Alejandro has also been to see us in Stafford twice. We have worked with him on projects (some projects were successful, others we will brush over); we have also told him what we would like to see from the farm (some ideas he took on board, others he didn't – he's the farmer, after all).

Most importantly, he has become a very very good friend, and he is someone whose coffee I love and company I enjoy. Alejandro took over running the farm from his father a few years ago, having returned to El Salvador after travelling around the world as an investment banker. A very intelligent guy and a very good businessman, he understood the farm needed to step up in work if it was to flourish: lots of work has gone into making this cup the quality one it has become. Part of this work last year was to separate the farm into tablons (the Spanish word for 'plot'). It was separated into eight plots, with seven of them growing coffee.

The coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.

The farm is based in the Apaneca-Ilamtepec mountain range, and it's near the town of Turin in the Ahuachapán department. Sixteen people work on the farm during the non-picking season, maintaining and tending to the plants. This number of workers goes up to 50 people during the picking period. The altitude of the farm is 1,350 metres above sea level.

In the cup this is very much a liquid Terry’s dark chocolate orange

Stephen LeightonCleanNoEpisode 404 on Monday the 8th of August, 2016. Kenya Kiriga AB Washed.http://inmymugaudio.podbean.com/e/episode-404-on-monday-the-8th-of-august-2016-kenya-kiriga-ab-washed-1470570294/
http://inmymugaudio.podbean.com/e/episode-404-on-monday-the-8th-of-august-2016-kenya-kiriga-ab-washed-1470570294/#commentsSun, 07 Aug 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-404-on-monday-the-8th-of-august-2016-kenya-kiriga-ab-washed-1470570294/Well hello there, children. Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga coffee estate in Kenya.

The first coffee bush at Kiriga estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang’a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

]]>Well hello there, children. Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga coffee estate in Kenya. :)

The first coffee bush at Kiriga estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang'a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realised this dream in 1976.

Sadly the boy, or Mr. A. N. Gakunga, passed away in July 2014. By the time of his death, Mr. Gakunga had passed on the love of coffee, and the mantle of Kiriga coffee estate, to Dr. Brian Ndungíu Gakunga. Brian was his second child, and the eldest son out of his six children. According to Kikuyu cultural naming systems, Brian is named after Mr. Gakungaís' father, who was both his grandfather and a pioneer coffee farmer.

Dr. Brian Gakunga is a coffee farmer who is well known in Kenyan coffee circles. He is a founding member and a former long-serving Honorary Secretary of the Kenya Coffee Producers Association, which is a national farmer's organization that works to promote the economic and social interests of the coffee farmers through active participation in the national and international arena.Brian is also a former Board Member and Chairman of Transitional Exchange Committee (operationally, he was the then-Chairman of Nairobi Coffee Exchange), where over 90% of all of Kenya's coffee is currently sold. He's also currently the Founding Chairman of Africa Coffee Farmers' Network.Africa Coffee Farmers' Network represents the interests of coffee farmers, as spelled out in the organisation's core objective of improving the earnings of poor coffee farmers in order to break the vicious cycle of poverty. One way of doing this is by getting direct sales for the farmers.

The Kiriga coffee estate sits between 1,550 and 1,650 metres above sea level. It is approximately five kilometres from Thika town, which is an industrial town in the central province of Kenya. It's four kilometres from Blue Posts hotel, which has the famous Chania and Thika falls. Thika lies 50 kilometres northeast of Nairobi.

Administratively, Kiriga coffee estate is in the Gatanga constituency of Murang'a county, and it's separated from Kiambu county by the Chania river.

Kiriga coffee is Arabica of predominantly SL28 variety (notable for its world-renowned cup quality). The farm has an estimated two hectares of Ruiru 11 variety (which has improved resistance to coffee berry disease and leaf rust); some K7 variety (similar characteristics as SL28, but with better resistance to leaf rust compared to SL28); and a field of the newest Batian variety.

All coffee activities at Kiriga are carried out from the coffee nursery to all the farm operations (pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting). Wet mill operations are also carried out on the factory level. Kiriga delivers both parchment coffee and Mbuni (naturals) to the commercial dry mill for milling and grading, in preparation for sale at the coffee auction and for direct sale.

In addition to growing coffee the estate also has, I was told, shoats (sheep and goats), a dairy, and the potential to keep fish. It's all about diversity, and what's more diverse than a 'shoat'?! The estate is also occasionally visited by two hippos, in addition to some bird-life, while also being the home of a family of monkeys.

Kiriga irrigated all its coffee trees – despite the crippling electricity costs involved – during the dry season that happened earlier this year, in order to ensure their high standards were maintained despite the weather.

By the end of last year (2015) the estate changed the cycle of its coffee trees by removing the old heads and growing new heads, which in return gave a higher yield of bold beans with the characteristic 'Kiriga coffee characteristics'. Over 40% of the 'old heads' had to go! This is way above the recommended 25%, and as a result we expect to have decreased yield but increased quality.

At Kiriga they talk about having a 'Kiriga Family'; 30% of the total workforce is made up of resident families who live on the estate, and 50% of those know no other home. The remaining percentage consists of smallholder farmers who commute daily and depend on the estate for survival. There are smallholder farmers who have been part of the family since 1976 and have no desire to work anywhere else, commuting a whopping 10 KM (or more!) daily, past other estates, just to work at Kiriga.

Something really amazing I wanted to tell you about is the Kiriga Welfare Fund. In the past the estate saw its workers get turned away from banks when they tried to acquire loans for dealing with family issues or emergencies. To help his 'Kiriga Family', over the past year Brian has encouraged the workers to set up a welfare group with him as its patron, and Brian has provided money for loaning out to staff according to their most pressing needs.

Brian has also approached a banking institution to see whether they can fund workers to acquire dairy animals on loan and repay from the milk proceeds. Under such an arrangement, 50% of the proceeds would go towards paying for the loan. A market would be readily available and the remaining 50% would be extra income to the workers. This is ongoing and, if successful, it would have the effect of supplementing the workers' wages and greatly improving their quality of life.

During my visit to Kenya last year I was fortunate enough to spend some time chatting with Brian. I even managed to record some of it, too! Make sure to have a listen. :)

]]>Well hello there, children. Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga coffee estate ...

Well hello there, children. Uncle Steve has a story to tell you! So sit back, relax and enjoy the story of the Kiriga coffee estate in Kenya. :)

The first coffee bush at Kiriga estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang'a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realised this dream in 1976.

Sadly the boy, or Mr. A. N. Gakunga, passed away in July 2014. By the time of his death, Mr. Gakunga had passed on the love of coffee, and the mantle of Kiriga coffee estate, to Dr. Brian Ndungíu Gakunga. Brian was his second child, and the eldest son out of his six children. According to Kikuyu cultural naming systems, Brian is named after Mr. Gakungaís' father, who was both his grandfather and a pioneer coffee farmer.

Dr. Brian Gakunga is a coffee farmer who is well known in Kenyan coffee circles. He is a founding member and a former long-serving Honorary Secretary of the Kenya Coffee Producers Association, which is a national farmer's organization that works to promote the economic and social interests of the coffee farmers through active participation in the national and international arena.

Brian is also a former Board Member and Chairman of Transitional Exchange Committee (operationally, he was the then-Chairman of Nairobi Coffee Exchange), where over 90% of all of Kenya's coffee is currently sold. He's also currently the Founding Chairman of Africa Coffee Farmers' Network.

Africa Coffee Farmers' Network represents the interests of coffee farmers, as spelled out in the organisation's core objective of improving the earnings of poor coffee farmers in order to break the vicious cycle of poverty. One way of doing this is by getting direct sales for the farmers.

The Kiriga coffee estate sits between 1,550 and 1,650 metres above sea level. It is approximately five kilometres from Thika town, which is an industrial town in the central province of Kenya. It's four kilometres from Blue Posts hotel, which has the famous Chania and Thika falls. Thika lies 50 kilometres northeast of Nairobi.

Administratively, Kiriga coffee estate is in the Gatanga constituency of Murang'a county, and it's separated from Kiambu county by the Chania river.

http://inmymugaudio.podbean.com/e/episode-403-on-monday-the-1st-of-august-2016-costa-rica-don-mayo-bella-vista-yellow-honey-caturra-1469914848/
OK so this coffee has a big long name but it’s all important information, we should break it down…

Costa Rica (I’m guessing you worked this bit out!) is the country it’s from. Don Mayo is the name of the micro mill where the coffee is milled and processed. Finca Bella Vista is the farm that the coffee was grown on. Yellow Honey is the processing method (if you want to learn a little more about processing be sure to check out our processing videos) and Caturra is the varietal of coffee bean (m [...]

]]>
OK so this coffee has a big long name but it's all important information, we should break it down...

Costa Rica (I'm guessing you worked this bit out!) is the country it's from. Don Mayo is the name of the micro mill where the coffee is milled and processed. Finca Bella Vista is the farm that the coffee was grown on. Yellow Honey is the processing method (if you want to learn a little more about processing be sure to check out our processing videos) and Caturra is the varietal of coffee bean (more information about Caturra available in our varietal archive) See I told you it was all important stuff!

Finca Bella Vista is located at an altitude of 1,900 metres above sea level in the Tarrazú region of Costa Rica and I first came across this coffee on my visit to the country in February 2011, I knew it was a coffee for people like me. The farm is very close to the Don Mayo mill and is owned by Hector Bonilla and his family.

This coffee is a coffee with a pedigree, winning the 2009 Costa Rica Cup of Excellence competition, and is one of the most highly regarded coffees in the Tarrazú region. There was a time when coffees from the Tarrazú region would fetch a high price on just the name alone. It's a super interesting coffee, but the quality over the past ten years or so has seen the coffee plummet whilst other regions (I'm thinking Naranjo and Central as ones that stand out) have raised their game. This particular coffee from Tarrazú is of a small minority that seems to be bucking the general trend and working hard to make the coffee as good as it can be. This coffee gives me huge hope for the future of Tarrazú.

The farm is an amazing example of how professional a farm and mill should be. Everything at the mill is impeccably clean, tidy and organised to the point of obsession. I think when it comes to running a good farm and mill it's okay to be obsessive about what you're doing. It's little things like hats for the staff working in the mill, labels on the lots that are clear and readable; they're all very small and tiny things, yet things that make the difference in quality.

This is the fifth (!) year that we've had this coffee after I originally found it while cupping around 250 blind samples in three days from a whole heap of farms. Some were just different days' pickings, some were different varietals and processes.

In the cup this is (for me) a glass of orange juice! It has both the texture and sweetness of orange juice alongside a really nice mouthfeel. That sweetness turns into a golden sugar sweetness as each sip progresses, finishing with just the gentlest touch of apple.

]]>OK so this coffee has a big long name but it's all important information, we should break it down...
Costa Rica (I'm guessing you worked this bit ...

OK so this coffee has a big long name but it's all important information, we should break it down...

Costa Rica (I'm guessing you worked this bit out!) is the country it's from. Don Mayo is the name of the micro mill where the coffee is milled and processed. Finca Bella Vista is the farm that the coffee was grown on. Yellow Honey is the processing method (if you want to learn a little more about processing be sure to check out our processing videos) and Caturra is the varietal of coffee bean (more information about Caturra available in our varietal archive) See I told you it was all important stuff!

Finca Bella Vista is located at an altitude of 1,900 metres above sea level in the Tarrazú region of Costa Rica and I first came across this coffee on my visit to the country in February 2011, I knew it was a coffee for people like me. The farm is very close to the Don Mayo mill and is owned by Hector Bonilla and his family.

This coffee is a coffee with a pedigree, winning the 2009 Costa Rica Cup of Excellence competition, and is one of the most highly regarded coffees in the Tarrazú region. There was a time when coffees from the Tarrazú region would fetch a high price on just the name alone. It's a super interesting coffee, but the quality over the past ten years or so has seen the coffee plummet whilst other regions (I'm thinking Naranjo and Central as ones that stand out) have raised their game. This particular coffee from Tarrazú is of a small minority that seems to be bucking the general trend and working hard to make the coffee as good as it can be. This coffee gives me huge hope for the future of Tarrazú.

The farm is an amazing example of how professional a farm and mill should be. Everything at the mill is impeccably clean, tidy and organised to the point of obsession. I think when it comes to running a good farm and mill it's okay to be obsessive about what you're doing. It's little things like hats for the staff working in the mill, labels on the lots that are clear and readable; they're all very small and tiny things, yet things that make the difference in quality.

This is the fifth (!) year that we've had this coffee after I originally found it while cupping around 250 blind samples in three days from a whole heap of farms. Some were just different days' pickings, some were different varietals and processes.

In the cup this is (for me) a glass of orange juice! It has both the texture and sweetness of orange juice alongside a really nice mouthfeel. That sweetness turns into a golden sugar sweetness as each sip progresses, finishing with just the ]]>

Stephen LeightonCleanNoEpisode 402 on Monday the 25th of July, 2016. Bolivia 18 de Mayo Cori Gill Washed Caturra.http://inmymugaudio.podbean.com/e/episode-402-on-monday-the-25th-of-july-2016-bolivia-18-de-mayo-cori-gill-washed-caturra-1469204507/
http://inmymugaudio.podbean.com/e/episode-402-on-monday-the-25th-of-july-2016-bolivia-18-de-mayo-cori-gill-washed-caturra-1469204507/#commentsSun, 24 Jul 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-402-on-monday-the-25th-of-july-2016-bolivia-18-de-mayo-cori-gill-washed-caturra-1469204507/I love a family link in coffee and this coffee has an awesome one, you know Teodocio Mamani from Canton Uyunense? Well this coffee comes from his son-in-law Cori Gill!

18 de mayo is a municipality of Caranavi (and part of Canton Uyunense), and lots of farms can be called a variation on these names because the land tends not to have a name.

Cori has been inspired and helped by his father-in-law to grow coffee, in an area that’s very common to grow coca. In fact there’s a coca plantation very near to the farm, as in…next door!

He uses his father-in-law’s facilities and expertise to help along the way, all the processing is done on the farm which is unusual for Bolivia, and then taken to the mill in larger [...]

]]>I love a family link in coffee and this coffee has an awesome one, you know Teodocio Mamani from Canton Uyunense? Well this coffee comes from his son-in-law Cori Gill!

18 de mayo is a municipality of Caranavi (and part of Canton Uyunense), and lots of farms can be called a variation on these names because the land tends not to have a name.

Cori has been inspired and helped by his father-in-law to grow coffee, in an area that's very common to grow coca. In fact there's a coca plantation very near to the farm, as in...next door!

He uses his father-in-law's facilities and expertise to help along the way, all the processing is done on the farm which is unusual for Bolivia, and then taken to the mill in larger lots for drying.

In the cup it’s a buttery affair in both mouthfeel and taste. Sure there’s loads of delicious milk chocolate as we see in our other Bolivians, but here there’s buttermilk and a wonderful creamy mouthfeel with chocolate bitterness on the finish.

]]>I love a family link in coffee and this coffee has an awesome one, you know Teodocio Mamani from Canton Uyunense? Well this coffee comes ...

I love a family link in coffee and this coffee has an awesome one, you know Teodocio Mamani from Canton Uyunense? Well this coffee comes from his son-in-law Cori Gill!

18 de mayo is a municipality of Caranavi (and part of Canton Uyunense), and lots of farms can be called a variation on these names because the land tends not to have a name.

Cori has been inspired and helped by his father-in-law to grow coffee, in an area that's very common to grow coca. In fact there's a coca plantation very near to the farm, as in...next door!

He uses his father-in-law's facilities and expertise to help along the way, all the processing is done on the farm which is unusual for Bolivia, and then taken to the mill in larger lots for drying.

In the cup it’s a buttery affair in both mouthfeel and taste. Sure there’s loads of delicious milk chocolate as we see in our other Bolivians, but here there’s buttermilk and a wonderful creamy mouthfeel with chocolate bitterness on the finish.

Country: Bolivia

Region: North Yungas

City: Caranavi

Municipality: 18 de Mayo

Owner: Cori Gill

Varietal: Caturra

Processing Method: Washed

Altitude: 1,600 - 1,650 m.a.s.l.

Rainfall period: Nov–February

Average temperature: 8°C ≤ 19°≥ 30°C

Soil type: clay and shale

]]>Stephen LeightonCleanNoEpisode 401 on Monday the 18th of July, 2016. Kenya Othaya Chinga Natural.http://inmymugaudio.podbean.com/e/imm-401-1468596864/
http://inmymugaudio.podbean.com/e/imm-401-1468596864/#commentsSun, 17 Jul 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/imm-401-1468596864/In 2014 I took my first trip to Kenya. My aim was not to meet producers but rather to get an insight into how the market works, and into how we can improve the quality of what we buy from Kenya. This is one project that emerged from the visit.

Much of Kenyan coffee comes from cooperatives, which means it’s tough to go to visit a person or build a long-term relationship. That said, it is possible to get something interesting going and to work on projects together by speaking with the leaders of the co-ops and washing stations.

The Chinga mill is located near to the town of Othaya just east of the Chinga Dam. It [...]

]]>In 2014 I took my first trip to Kenya. My aim was not to meet producers but rather to get an insight into how the market works, and into how we can improve the quality of what we buy from Kenya. This is one project that emerged from the visit.

Much of Kenyan coffee comes from cooperatives, which means it's tough to go to visit a person or build a long-term relationship. That said, it is possible to get something interesting going and to work on projects together by speaking with the leaders of the co-ops and washing stations.

The Chinga mill is located near to the town of Othaya just east of the Chinga Dam. It's approximately 5 KM southwest of the town, and is in the Nyeri county part of Kenya.

The mill has some 783 members (587 male and 195 female), and each member only owns a small piece of land of an average 0.3 acres. They harvest the coffee themselves and then sell it to the mill, where it is processed and sent to the government auction.

The 'project' part of this coffee was that we asked the growers if they would naturally process a batch for us. They kindly agreed to do so, as long as we promised to buy it regardless of the final cup.

So it's a small lot in order to make sure that we didn't mess up. We also spread the risk with two coffee lots of different qualities; this is a NH that we have here, being screen 15 or above. They thought I was crazy because only the poor quality coffee in Kenya gets naturally processed, and they couldn't understand why I wanted only the best-quality coffee processed in this way. But they did it, and luckily for us it worked out better than we could have hoped.

In the cup expect the unexpected. There's a thread of blackcurrants all the way through, like you would expect from a Kenyan, but with a lovely big body and a liquorice flavour that reminds me of Pontefract cakes, whilst remaining incredibly clean throughout.

]]>In 2014 I took my first trip to Kenya. My aim was not to meet producers but rather to get an insight into how the market ...

In 2014 I took my first trip to Kenya. My aim was not to meet producers but rather to get an insight into how the market works, and into how we can improve the quality of what we buy from Kenya. This is one project that emerged from the visit.

Much of Kenyan coffee comes from cooperatives, which means it's tough to go to visit a person or build a long-term relationship. That said, it is possible to get something interesting going and to work on projects together by speaking with the leaders of the co-ops and washing stations.

The Chinga mill is located near to the town of Othaya just east of the Chinga Dam. It's approximately 5 KM southwest of the town, and is in the Nyeri county part of Kenya.

The mill has some 783 members (587 male and 195 female), and each member only owns a small piece of land of an average 0.3 acres. They harvest the coffee themselves and then sell it to the mill, where it is processed and sent to the government auction.

The 'project' part of this coffee was that we asked the growers if they would naturally process a batch for us. They kindly agreed to do so, as long as we promised to buy it regardless of the final cup.

So it's a small lot in order to make sure that we didn't mess up. We also spread the risk with two coffee lots of different qualities; this is a NH that we have here, being screen 15 or above. They thought I was crazy because only the poor quality coffee in Kenya gets naturally processed, and they couldn't understand why I wanted only the best-quality coffee processed in this way. But they did it, and luckily for us it worked out better than we could have hoped.

In the cup expect the unexpected. There's a thread of blackcurrants all the way through, like you would expect from a Kenyan, but with a lovely big body and a liquorice flavour that reminds me of Pontefract cakes, whilst remaining incredibly clean throughout.

Country: Kenya

Province: Nyeri

District: Othaya

Affiliated to: Chinga Farmers Cooperative Society

Processing: Natural

Average rainfall: 1,200–1,500mm

Altitude: 1,795 m.a.s.l.

Drying method: sun

Harvest method: hand picked

Coordinates: 0°34'45.4"S 36°55'35.2"E

Soil: rich volcanic loam

]]>Stephen LeightonCleanNo00:16:22Episode 400 on Monday the 11th of July, 2016. El Salvador Finca Argentina San Jorge Washed Bourbon.http://inmymugaudio.podbean.com/e/episode-400-on-monday-the-11th-of-july-2016-el-salvador-finca-argentina-san-jorge-washed-bourbon-1468166840/
http://inmymugaudio.podbean.com/e/episode-400-on-monday-the-11th-of-july-2016-el-salvador-finca-argentina-san-jorge-washed-bourbon-1468166840/#commentsSun, 10 Jul 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-400-on-monday-the-11th-of-july-2016-el-salvador-finca-argentina-san-jorge-washed-bourbon-1468166840/The first time we came across Finca Argentina was via a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not tasty or delicious enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it. Since that day, I’ve been to see Alejandro many times in El Salvador, the last two times stopping at his house with his family and enjoying a day at the beach. Alejandro has also been to see us in Stafford twice. We have worked with him on projects (some successful, others we will brush over); we have also told him what we would like to see from the farm (some he took on board, ot [...]]]>The first time we came across Finca Argentina was via a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not tasty or delicious enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it. Since that day, I've been to see Alejandro many times in El Salvador, the last two times stopping at his house with his family and enjoying a day at the beach. Alejandro has also been to see us in Stafford twice. We have worked with him on projects (some successful, others we will brush over); we have also told him what we would like to see from the farm (some he took on board, others he didn't he's the farmer after all).

Most importantly, Ale has become a very very good friend, and someone whose coffee I love and company I enjoy. He took over running the farm from his father a few years ago, having returned to El Salvador after travelling around the world as an investment banker. A very intelligent guy and a very good businessman, he understood the farm needed to step up in work if it was to flourish: lots of work has gone into making this cup the quality one it has become. Part of this work last year was to separate the farm into tablons (the Spanish word for plot). It was separated into 8 plots, with 7 of them growing coffee.

This coffee comes from the highest part of the farm called San Jorge, which is about 3 manzanas in size and ranges from 1,300 to 1,350 metres above sea level, it's a very hilly part of the farm so is difficult to pick.

Historically, the Owner's Selection coffee came from San Jorge and Alejandro told me his grandfather used to reserve some coffee for his personal enjoyment, I find it interesting as from all the farms his grandfather used to own (over 250 manzanas of farm!) he picked San Jorge for the coffee he wanted to drink himself.

The coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.

The farm is based in the Apaneca-Ilamtepec mountain range near to the town of Turin in the Ahuachapan dept. During the non-picking season 16 people work on the farm, maintaining and tending to the plants. During the picking period this goes up to 50 people. The altitude of the farm is 1350m. The coffee is a washed process coffee, and is sun dried on patios.

In the cup expect huge milk chocolate, mixed with sweet caramel, and a delicate acidity of white grape and orange that lingers in a delicious aftertaste. A very easy drinking coffee any time of the day.

]]>The first time we came across Finca Argentina was via a very well presented sample that just landed on my doorstep. It came from someone who had ...

The first time we came across Finca Argentina was via a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not tasty or delicious enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it. Since that day, I've been to see Alejandro many times in El Salvador, the last two times stopping at his house with his family and enjoying a day at the beach. Alejandro has also been to see us in Stafford twice. We have worked with him on projects (some successful, others we will brush over); we have also told him what we would like to see from the farm (some he took on board, others he didn't he's the farmer after all).

Most importantly, Ale has become a very very good friend, and someone whose coffee I love and company I enjoy. He took over running the farm from his father a few years ago, having returned to El Salvador after travelling around the world as an investment banker. A very intelligent guy and a very good businessman, he understood the farm needed to step up in work if it was to flourish: lots of work has gone into making this cup the quality one it has become. Part of this work last year was to separate the farm into tablons (the Spanish word for plot). It was separated into 8 plots, with 7 of them growing coffee.

This coffee comes from the highest part of the farm called San Jorge, which is about 3 manzanas in size and ranges from 1,300 to 1,350 metres above sea level, it's a very hilly part of the farm so is difficult to pick.

Historically, the Owner's Selection coffee came from San Jorge and Alejandro told me his grandfather used to reserve some coffee for his personal enjoyment, I find it interesting as from all the farms his grandfather used to own (over 250 manzanas of farm!) he picked San Jorge for the coffee he wanted to drink himself.

The coffee is 100% Bourbon, as 70% of plant stock in El Salvador is. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.

The farm is based in the Apaneca-Ilamtepec mountain range near to the town of Turin in the Ahuachapan dept. During the non-picking season 16 people work on the farm, maintaining and tending to the plants. During the picking period this goes up to 50 people. The altitude of the farm]]>

Overall the farm is called Finca “Sumava de Lourdes” Lourdes de Naranjo and is located between 1,670 and 1,790 metres above sea level in Lourdes de Naranjo of the Western Valley of Costa Rica. The farm is made up of 2 farms called Finca “Monte Llano Bonito” which has 9 plots of land, and Finca “Monte Lourdes” which has 6 plots of land.

Overall the farm is called Finca "Sumava de Lourdes" Lourdes de Naranjo and is located between 1,670 and 1,790 metres above sea level in Lourdes de Naranjo of the Western Valley of Costa Rica. The farm is made up of 2 farms called Finca "Monte Llano Bonito" which has 9 plots of land, and Finca "Monte Lourdes" which has 6 plots of land.

On the farm there are 10 permanent workers who live on the farm in a custom built workers camp, all receive accommodation as part of their employment.

Finca "Sumava de Lourdes" Lourdes de Naranjo adheres to strict agronomical practices and ensure the minimum use of herbicides and pesticides. They use MM's (Mountain Microorganisms) and minerals from natural origins as much as they can for their farming.

It's a farm that enjoys growing many different varietals, if you wandered around the farm you'd see Pacamara, Mokka, SL 28, Geisha, Caturra and Villa Sarchi.

In the cup this starts out as dark chocolate and caramel, with a creamy body, but finishes on a crispwhite grape acidity with a deliciously refreshing apple aftertaste.

This coffee comes from a farm that's actually 2 farms, but the 2 farms exist as 1, but do produce coffee independently, exciting huh?

Overall the farm is called Finca "Sumava de Lourdes" Lourdes de Naranjo and is located between 1,670 and 1,790 metres above sea level in Lourdes de Naranjo of the Western Valley of Costa Rica. The farm is made up of 2 farms called Finca "Monte Llano Bonito" which has 9 plots of land, and Finca "Monte Lourdes" which has 6 plots of land.

On the farm there are 10 permanent workers who live on the farm in a custom built workers camp, all receive accommodation as part of their employment.

Finca "Sumava de Lourdes" Lourdes de Naranjo adheres to strict agronomical practices and ensure the minimum use of herbicides and pesticides. They use MM's (Mountain Microorganisms) and minerals from natural origins as much as they can for their farming.

It's a farm that enjoys growing many different varietals, if you wandered around the farm you'd see Pacamara, Mokka, SL 28, Geisha, Caturra and Villa Sarchi.

In the cup this starts out as dark chocolate and caramel, with a creamy body, but finishes on a crispwhite grape acidity with a deliciously refreshing apple aftertaste.

Country: Costa Rica

Location: Lourdes de Naranjo, Western Valley

Farm: Finca Sumava de Lourdes

Sub-farms: Finca Monte Llano Bonito & Finca Monte Lourdes

Altitude: 1,670 - 1,790 m.a.s.l.

Varietal: Villa Sarchi

Processing System:

Episode 398 on Monday the 27th of June, 2016. Ethiopia Yirgacheffe Chelelektu Washed.http://inmymugaudio.podbean.com/e/episode-398-on-monday-the-27th-of-june-2016-ethiopia-yirgacheffe-chelelektu-washed-1466775374/
http://inmymugaudio.podbean.com/e/episode-398-on-monday-the-27th-of-june-2016-ethiopia-yirgacheffe-chelelektu-washed-1466775374/#commentsSun, 26 Jun 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-398-on-monday-the-27th-of-june-2016-ethiopia-yirgacheffe-chelelektu-washed-1466775374/This washed Yirgacheffe shows the diversity of this amazing region which holds some of the oldest plant stock in the world.

Buying from Ethiopia continues to be a challenge for us, but the cupping table continues to show us some amazing coffees. However, buying through the Ethiopian Commodity Exchange continues to be difficult if you require some traceability or back story with the coffees, you have to become a detective…good job I’m becoming quite good at spotting the clues!

This coffee comes from around 600 smallholders who have approximately 2 hectares of land each and hand pick the cherries, and is grown [...]

]]>This washed Yirgacheffe shows the diversity of this amazing region which holds some of the oldest plant stock in the world.

Buying from Ethiopia continues to be a challenge for us, but the cupping table continues to show us some amazing coffees. However, buying through the Ethiopian Commodity Exchange continues to be difficult if you require some traceability or back story with the coffees, you have to become a detective...good job I'm becoming quite good at spotting the clues!

This coffee comes from around 600 smallholders who have approximately 2 hectares of land each and hand pick the cherries, and is grown at around 1,850 - 1,950 metres above sea level. These small holders then sell the freshly picked cherries to the Chelelektu mill where they are graded, sorted, depulped and then fermented underwater for between 36 - 48 hours, depending on temperature, humidity and other factors. Ethiopian fermentation times are generally longer than other African countries, as temperatures are generally cooler in the highlands of Ethiopia, due to Ethiopia’s more northerly latitudes.

Parchment is then sorted in washing channels, and placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, although standard drying is 7-10 days, until moisture level reaches 12% or lower.

In the cup this is very similar to last year; lemon with black tea and a wonderful floral edge, a super classic Yirgacheffe.

]]>This washed Yirgacheffe shows the diversity of this amazing region which holds some of the oldest plant stock in the world.
Buying from Ethiopia continues to ...

This washed Yirgacheffe shows the diversity of this amazing region which holds some of the oldest plant stock in the world.

Buying from Ethiopia continues to be a challenge for us, but the cupping table continues to show us some amazing coffees. However, buying through the Ethiopian Commodity Exchange continues to be difficult if you require some traceability or back story with the coffees, you have to become a detective...good job I'm becoming quite good at spotting the clues!

This coffee comes from around 600 smallholders who have approximately 2 hectares of land each and hand pick the cherries, and is grown at around 1,850 - 1,950 metres above sea level. These small holders then sell the freshly picked cherries to the Chelelektu mill where they are graded, sorted, depulped and then fermented underwater for between 36 - 48 hours, depending on temperature, humidity and other factors. Ethiopian fermentation times are generally longer than other African countries, as temperatures are generally cooler in the highlands of Ethiopia, due to Ethiopia’s more northerly latitudes.

Parchment is then sorted in washing channels, and placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, although standard drying is 7-10 days, until moisture level reaches 12% or lower.

In the cup this is very similar to last year; lemon with black tea and a wonderful floral edge, a super classic Yirgacheffe.

Country: Ethiopia

Region: Yirgacheffe

Area: Kochere Zone

Nearest Town: Chelelektu

Mill: Chelelektu

Varietal: Wild

Processing: Fully Washed dried on raised beds

Altitude: 1,850 - 1,950 m.a.s.l.

Producers: 650 farmers – smallholders with approx. 2 hectares each

Soil: pH 5.2 – 6.2, red brown, depth of over 1.5m

Rainfall: 1910 mm per year, 8 months rainy, 3-4 months dry

]]>Stephen LeightonCleanNoEpisode 397 on Monday the 20th of June, 2016. Bolivia Finca Don Carlos Washed Caturra.http://inmymugaudio.podbean.com/e/episode-397-on-monday-the-20th-of-june-2016-bolivia-finca-don-carlos-washed-caturra-1466178176/
http://inmymugaudio.podbean.com/e/episode-397-on-monday-the-20th-of-june-2016-bolivia-finca-don-carlos-washed-caturra-1466178176/#commentsSun, 19 Jun 2016 16:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-397-on-monday-the-20th-of-june-2016-bolivia-finca-don-carlos-washed-caturra-1466178176/Due to the complications within the Bolivian coffee industry many of the smaller farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners Agricafe who have been working with these growers for many years. As a result they have decided to begin farming themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

Agricafe now manage seven farms and these are collectively known as the Buena Vista Project, Finca Don Carlos is the second farm of the project and was planted in Caranavi in 2014.

]]>Due to the complications within the Bolivian coffee industry many of the smaller farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners Agricafe who have been working with these growers for many years. As a result they have decided to begin farming themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

Agricafe now manage seven farms and these are collectively known as the Buena Vista Project, Finca Don Carlos is the second farm of the project and was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of Agricafe. He was there at the start of the speciality trend and together with Pedro helped to build the wet mill in Caranavi. To show their gratitude for all his good work the company decided to give him partnership of the farm.

Finca Don Carlos is a very unique farm planted with all the care and dedication of Don Carlos himself. The farm sits at an altitude of between 1,450 and 1,650 metres above sea level, and is located in Caranavi which is the capital of the Caranavi Province in the Yungas region of Bolivia.

In the cup expect a lovely silky milk chocolate, with a note of hazelnut. The acidity all comes at the end as delicious rhubarb, but more rhubarb and custard sweets than a stick of rhubarb.

]]>Due to the complications within the Bolivian coffee industry many of the smaller farms we have worked with in the past are no longer producing ...

Due to the complications within the Bolivian coffee industry many of the smaller farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners Agricafe who have been working with these growers for many years. As a result they have decided to begin farming themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

Agricafe now manage seven farms and these are collectively known as the Buena Vista Project, Finca Don Carlos is the second farm of the project and was planted in Caranavi in 2014.

The farm is named in honour of Don Carlos, the oldest and most unconditionally awesome employee of Agricafe. He was there at the start of the speciality trend and together with Pedro helped to build the wet mill in Caranavi. To show their gratitude for all his good work the company decided to give him partnership of the farm.

Finca Don Carlos is a very unique farm planted with all the care and dedication of Don Carlos himself. The farm sits at an altitude of between 1,450 and 1,650 metres above sea level, and is located in Caranavi which is the capital of the Caranavi Province in the Yungas region of Bolivia.

In the cup expect a lovely silky milk chocolate, with a note of hazelnut. The acidity all comes at the end as delicious rhubarb, but more rhubarb and custard sweets than a stick of rhubarb.

]]>An exclusive coffee for subscribers and the lovely people at Takk in Manchester.
In the cup you'll find chocolate and hazelnut alongside a hint of dark cherry, with a little cinnamon on the ...

An exclusive coffee for subscribers and the lovely people at Takk in Manchester.

In the cup you'll find chocolate and hazelnut alongside a hint of dark cherry, with a little cinnamon on the finish.

Country: Bolivia

Colony: Illimani & Villa Rosario

Varietals: Caturra and Catuai

Altitude: 1,500 – 1,600 m.a.s.l.

Processing method: Washed

Washing: Mechanical

Fermentation: Wet

Fermentation time: 17 hours, 20 minutes

Drying: Mechanical Dryer

Drying Time: 45 hours

Processed At: Buena Vista Mill

]]>Stephen LeightonCleanNoEpisode 395 on Monday 6th of June 2016 Wide Eyed and Legless Blendhttp://inmymugaudio.podbean.com/e/episode-395-on-monday-6th-of-june-2016-wide-eyed-and-legless-blend-1465232728/
http://inmymugaudio.podbean.com/e/episode-395-on-monday-6th-of-june-2016-wide-eyed-and-legless-blend-1465232728/#commentsMon, 06 Jun 2016 17:05:28 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-395-on-monday-6th-of-june-2016-wide-eyed-and-legless-blend-1465232728/Coffee and cycling, they go together rather well don’t they! So it makes sense that there’s a coffee just for the upcoming RideStaffs 2016 Staffordshire Cycling Festival : )

We were approached by the festival organiser to create a custom blend to celebrate the event and of course we jumped at the chance!

RideStaffs 2016 Staffordshire Cycling Festival will take place on the 1st, 2nd and 3rd of July. The festival takes place across three days at Shugborough Hall in Staffordshire, beginning on the evening of Friday July 1st and ending at 5pm on Sunday July 3rd.

There will be an exciting mixture of opportunities to ride, chances to watch the professionals in person through the races on site and on a big screen as the Tour de France gets underway.

Website | Facebook | Twitter | YouTube

This blend consists of…

40% Brazil Fazenda Passeio Natural Rubi

40% Bolivia Fin [...]

]]>
We were approached by the festival organiser to create a custom blend to celebrate the event and of course we jumped at the chance!
RideStaffs 2016 Staffordshire Cycling Festival will take place on the 1st, 2nd and 3rd of July. The festival takes place across three days at Shugborough Hall in Staffordshire, beginning on the evening of Friday July 1st and ending at 5pm on Sunday July 3rd.
There will be an exciting mixture of opportunities to ride, chances to watch the professionals in person through the races on site and on a big screen as the Tour de France gets underway.
Website | Facebook | Twitter | YouTube
This blend consists of...
40% Brazil Fazenda Passeio Natural Rubi
40% Bolivia Finca Loayza Feliciano Ramos Washed Peaberry
20% Rwanda Migongo Washed Bourbon
In the cup expect a sweet milk chocolate from the start, that takes a u-turn into a fruit bomb. Like a bike down a hill out of control the acidity kicks, of citrus limes and oranges and finishes with candy floss sweetness.]]>Coffee and cycling, they go together rather well don't they! So it makes sense that there's a coffee just for the upcoming RideStaffs 2016 Staffordshire ...

Coffee and cycling, they go together rather well don't they! So it makes sense that there's a coffee just for the upcoming RideStaffs 2016 Staffordshire Cycling Festival : )

We were approached by the festival organiser to create a custom blend to celebrate the event and of course we jumped at the chance!

RideStaffs 2016 Staffordshire Cycling Festival will take place on the 1st, 2nd and 3rd of July. The festival takes place across three days at Shugborough Hall in Staffordshire, beginning on the evening of Friday July 1st and ending at 5pm on Sunday July 3rd.

There will be an exciting mixture of opportunities to ride, chances to watch the professionals in person through the races on site and on a big screen as the Tour de France gets underway.

Website | Facebook | Twitter | YouTube

This blend consists of...

40% Brazil Fazenda Passeio Natural Rubi

40% Bolivia Finca Loayza Feliciano Ramos Washed Peaberry

20% Rwanda Migongo Washed Bourbon

In the cup expect a sweet milk chocolate from the start, that takes a u-turn into a fruit bomb. Like a bike down a hill out of control the acidity kicks, of citrus limes and oranges and finishes with candy floss sweetness.

]]>Stephen LeightonCleanNoEpisode 394 on Monday the 30th of May, 2016. Costa Rica Finca de Licho Yellow Honey Villa Sarchi.http://inmymugaudio.podbean.com/e/episode-394-on-monday-the-31st-of-may-2016-costa-rica-finca-de-licho-yellow-honey-villa-sarchi-1464528882/
http://inmymugaudio.podbean.com/e/episode-394-on-monday-the-31st-of-may-2016-costa-rica-finca-de-licho-yellow-honey-villa-sarchi-1464528882/#commentsSun, 29 May 2016 13:30:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-394-on-monday-the-31st-of-may-2016-costa-rica-finca-de-licho-yellow-honey-villa-sarchi-1464528882/So an old favourite returns in this Costa Rican Licho: it’s a coffee that we first bought from a Cup of Excellence auction many, many years ago in 2007, where it finished 4th. This year we welcome Licho back for the eighth time and I’m super proud to offer it.

Licho is a coffee that I feel shows our development as a roaster over the years. First we bought this coffee in the Cup of Excellence program (a great way to meet a grower), then we bought it from an import broker; they helped us bring in this coffee because we are a small coffee buyer. Then we bought directly from them. Then, two years ago, I went out to the farm and did the deal on the farm with the brothers. I love the fact that last year I walked onto the farm after cuppi [...]

]]>So an old favourite returns in this Costa Rican Licho: it's a coffee that we first bought from a Cup of Excellence auction many, many years ago in 2007, where it finished 4th. This year we welcome Licho back for the eighth time and I'm super proud to offer it.

Licho is a coffee that I feel shows our development as a roaster over the years. First we bought this coffee in the Cup of Excellence program (a great way to meet a grower), then we bought it from an import broker; they helped us bring in this coffee because we are a small coffee buyer. Then we bought directly from them. Then, two years ago, I went out to the farm and did the deal on the farm with the brothers. I love the fact that last year I walked onto the farm after cupping a particular lot in the exporter's office, asked how much they wanted, and there was a short conference. They came back and told me, then we shook hands. Then we got back into the 4x4 and drove away. This year we agreed a European-exclusive deal with them for this coffee, continuing the close work we have with them.

We also agreed a price going forwards that is higher than last year's price, and we agreed to take an amount that's higher than ever before to prove how wedded we are to this coffee.

Grown by the Aguilera brothers in the region of Naranjo, in the volcanic Northern Cordiles corridor of the Western Valley, this coffee is cultivated at an altitude of 1500 metres above sea level. The varietal is carefully-selected Villa Sarchi with some Caturra (around 30%).

This coffee is honey processed, which is like the pulped natural method, so the fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: in this area of Naranjo water is a precious commodity, so this method suits the location very well.

The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguilera brothers are well-versed in this method and are some of the most skilled in Costa Rica.

In the cup this coffee is delicious and has become one of our most popular staple coffees year after year. On the front-end there's milk chocolate, then raspberry pavlova and a white sugar sweetness. Something that I'll always love about this coffee is the massive mouthfeel it has, melted milk chocolate all the way. It's smooth, it's creamy, it's fruity, it's sweet...it's super awesome!

]]>So an old favourite returns in this Costa Rican Licho: it's a coffee that we first bought from a Cup of Excellence auction many, many ...

So an old favourite returns in this Costa Rican Licho: it's a coffee that we first bought from a Cup of Excellence auction many, many years ago in 2007, where it finished 4th. This year we welcome Licho back for the eighth time and I'm super proud to offer it.

Licho is a coffee that I feel shows our development as a roaster over the years. First we bought this coffee in the Cup of Excellence program (a great way to meet a grower), then we bought it from an import broker; they helped us bring in this coffee because we are a small coffee buyer. Then we bought directly from them. Then, two years ago, I went out to the farm and did the deal on the farm with the brothers. I love the fact that last year I walked onto the farm after cupping a particular lot in the exporter's office, asked how much they wanted, and there was a short conference. They came back and told me, then we shook hands. Then we got back into the 4x4 and drove away. This year we agreed a European-exclusive deal with them for this coffee, continuing the close work we have with them.

We also agreed a price going forwards that is higher than last year's price, and we agreed to take an amount that's higher than ever before to prove how wedded we are to this coffee.

Grown by the Aguilera brothers in the region of Naranjo, in the volcanic Northern Cordiles corridor of the Western Valley, this coffee is cultivated at an altitude of 1500 metres above sea level. The varietal is carefully-selected Villa Sarchi with some Caturra (around 30%).

This coffee is honey processed, which is like the pulped natural method, so the fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: in this area of Naranjo water is a precious commodity, so this method suits the location very well.

The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguilera brothers are well-versed in this method and are some of the most skilled in Costa Rica.

In the cup this coffee is delicious and has become one of our most popular staple coffees year after year. On the front-end there's milk chocolate, then raspberry pavlova and a white sugar sweetness. Something that I'll always love about this coffee is the massive mouthfeel it has, melted milk chocolate all the way. It's smooth, it's creamy, it's fruity, it's sweet...it's super awesome!

Country: Costa Rica

Farm:

Episode 393 on Monday the 23rd of May, 2016. Kenya Kieni AA Washed.http://inmymugaudio.podbean.com/e/episode-393-on-monday-the-23rd-of-may-2016-kenya-kieni-aa-washed/
http://inmymugaudio.podbean.com/e/episode-393-on-monday-the-23rd-of-may-2016-kenya-kieni-aa-washed/#commentsMon, 23 May 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-393-on-monday-the-23rd-of-may-2016-kenya-kieni-aa-washed/The Kieni Wet Mill is located in Nyeri in the central highlands of Kenya at an altitude of 1,700 metres above sea level and is run by the Mugaga Farmers’ Cooperative Society.

Nyeri County has cool temperatures and fertile central highlands, lying between the eastern base of the Aberdare (Nyandarua) mountain range, which forms part of the eastern end of the Great Rift valley and the western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. It is in Nyeri county, at the Treetops Hotel, (a rustic treehouse hotel) where the young Elizabeth went upstairs a princess and came down in the morning as Queen of England. Her father, King George VI, died on 5 February [...]

]]>The Kieni Wet Mill is located in Nyeri in the central highlands of Kenya at an altitude of 1,700 metres above sea level and is run by the Mugaga Farmers' Cooperative Society.

Nyeri County has cool temperatures and fertile central highlands, lying between the eastern base of the Aberdare (Nyandarua) mountain range, which forms part of the eastern end of the Great Rift valley and the western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. It is in Nyeri county, at the Treetops Hotel, (a rustic treehouse hotel) where the young Elizabeth went upstairs a princess and came down in the morning as Queen of England. Her father, King George VI, died on 5 February 1952, the night she spent at Treetops while on honeymoon.

Most of the coffee beans from Nyeri develop and mature slowly, producing extra hard beans. This quality is also evident in the cup. As a result, Nyeri is traditionally known as the heart of Kenya’s black gold coffee.

The coffee is mainly grown on the slopes and the upper plateau where most of the homes are located. The farms are demarcated into small family plots where each individual family looks after their own coffee.

The coffee is wet processed. It's pulped, fermented, washed and then dried slowly over 2- 3 weeks, while the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.

In the cup expect a super different Kenyan that's been shaken up with a Tiki twist. First thing you'll get is the huge mouthfeel. Then there's a big hit of juicy tropical fruit, lemons and oranges which finishes with a super sweet caramel acidity. A deliciously different Kenyan.

]]>The Kieni Wet Mill is located in Nyeri in the central highlands of Kenya at an altitude of 1,700 metres above sea level and is ...

The Kieni Wet Mill is located in Nyeri in the central highlands of Kenya at an altitude of 1,700 metres above sea level and is run by the Mugaga Farmers' Cooperative Society.

Nyeri County has cool temperatures and fertile central highlands, lying between the eastern base of the Aberdare (Nyandarua) mountain range, which forms part of the eastern end of the Great Rift valley and the western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. It is in Nyeri county, at the Treetops Hotel, (a rustic treehouse hotel) where the young Elizabeth went upstairs a princess and came down in the morning as Queen of England. Her father, King George VI, died on 5 February 1952, the night she spent at Treetops while on honeymoon.

Most of the coffee beans from Nyeri develop and mature slowly, producing extra hard beans. This quality is also evident in the cup. As a result, Nyeri is traditionally known as the heart of Kenya’s black gold coffee.

The coffee is mainly grown on the slopes and the upper plateau where most of the homes are located. The farms are demarcated into small family plots where each individual family looks after their own coffee.

The coffee is wet processed. It's pulped, fermented, washed and then dried slowly over 2- 3 weeks, while the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill.

In the cup expect a super different Kenyan that's been shaken up with a Tiki twist. First thing you'll get is the huge mouthfeel. Then there's a big hit of juicy tropical fruit, lemons and oranges which finishes with a super sweet caramel acidity. A deliciously different Kenyan.

Country: Kenya

County: Nyeri

Mill: Kieni

Society: Mugaga Farmers’ Cooperative Society Limited

Farmers: 905

Acreage Farmed: 202 Acres

Altitude: 1,700 m.a.s.l.

Coffee Grade: AA

Flowering Period: March

Harvest Season: October - December

Average Annual Rainfall: 1,680mm

Average Annual Temperature: 12-27°C

Soil Type: Red volcanic soils that are rich in phosphorus and are well drained

Processing Method: Wet processing (Washed)

Drying Process: Dry, milling after the parchment has dried

]]>Stephen LeightonCleanNoEpisode 392 on Monday the 16th of May, 2016. Brazil Fazenda Passeio Natural Rubi.http://inmymugaudio.podbean.com/e/episode-392-on-monday-the-16th-of-may-2016-brazil-fazenda-passeio-natural-rubi-1463407644/
http://inmymugaudio.podbean.com/e/episode-392-on-monday-the-16th-of-may-2016-brazil-fazenda-passeio-natural-rubi-1463407644/#commentsMon, 16 May 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-392-on-monday-the-16th-of-may-2016-brazil-fazenda-passeio-natural-rubi-1463407644/The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top class specialty coffee is second to none.

In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.

]]>The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top class specialty coffee is second to none.

In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.

The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.

Passeio’s coffee is picked by hand only when the cherries reach an advanced stage of ripeness, to avoid processing green beans.

The farm cultivates several different varietals: this Rubi lot, a hybrid of Mundo Novo and Catuaí. This single varietal lot was harvested and processed separately from other lots, to maintain its own distinct characteristics.

In the cup think Kit Kat! Milk chocolate and wafer biscuit alongside cacao with a big body thanks to the natural processing. Have a break, have a Passeio Natural Rubi.

]]>The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and ...

The Vieira Ferreira family has specialised in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top class specialty coffee is second to none.

In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand, from soil preparation for planting to hand-picking the ripe cherries. In return, the farm looks after its workers. Permanent workers and their families live on-site and are provided with schooling for their children, professional training and environmental education.

The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.

Passeio’s coffee is picked by hand only when the cherries reach an advanced stage of ripeness, to avoid processing green beans.

The farm cultivates several different varietals: this Rubi lot, a hybrid of Mundo Novo and Catuaí. This single varietal lot was harvested and processed separately from other lots, to maintain its own distinct characteristics.

In the cup think Kit Kat! Milk chocolate and wafer biscuit alongside cacao with a big body thanks to the natural processing. Have a break, have a Passeio Natural Rubi.

Country: Brazil

Region: Minas Gerais

City: Alfenas

Farm: Fazenda Passeio

Owner: Adolfo Henrique Vieira Ferreira

Varietal: Rubi

Processing: Natural

Altitude: 1,100–1,200 metres above sea level

]]>Stephen LeightonCleanNoEpisode 391 on Monday the 9th of May, 2016. Bolivia Elda Choquehuanca Washed.http://inmymugaudio.podbean.com/e/episode-391-on-monday-the-9th-of-may-2016-bolivia-elda-choquehuanca-washed-1462784501/
http://inmymugaudio.podbean.com/e/episode-391-on-monday-the-9th-of-may-2016-bolivia-elda-choquehuanca-washed-1462784501/#commentsMon, 09 May 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-391-on-monday-the-9th-of-may-2016-bolivia-elda-choquehuanca-washed-1462784501/This is a coffee from a colony in Bolivia that we’ve not had coffee from since 2012/2013 (Bolivia Taypiplaya Jatun Kollo Mountain for those who remember!) and it’s awesome to have something delicious from Taypiplaya back in 2016!

Taypiplaya is quite a small town in the west of Bolivia, 14km from Caranavi it was formed in 1962 and corresponds to the third section of the Municipality of Caranavi. The region has grown coffee since 1975, when coffee growing was promoted by the government and assistance was offered. The colony has a population of only 750 people, of whom 150 are coffee producers (each owning around 2-3 hectares) and so you won’t be surprised to hear that coffee is the main product of the area! It’s [...]

]]>This is a coffee from a colony in Bolivia that we've not had coffee from since 2012/2013 (Bolivia Taypiplaya Jatun Kollo Mountain for those who remember!) and it's awesome to have something delicious from Taypiplaya back in 2016!

Taypiplaya is quite a small town in the west of Bolivia, 14km from Caranavi it was formed in 1962 and corresponds to the third section of the Municipality of Caranavi. The region has grown coffee since 1975, when coffee growing was promoted by the government and assistance was offered. The colony has a population of only 750 people, of whom 150 are coffee producers (each owning around 2-3 hectares) and so you won't be surprised to hear that coffee is the main product of the area! It's been that way for about the last 10 years and I certainly hope it's going to stay the same : )

Elda Choquehuanca produces coffee with her husband Felix and they source their cherries from the colony of Taypiplaya, every night from midnight to 0400hrs Elda and Felix transport the cherries the local wet mill at Buena Vista which is run by AgriCafe where the coffee is processed for them. AgriCafe manage 7 farms in the area (including La Linda!) and help local farmers to process their coffee when they don't have access to their own wet mill.

In the cup this is like eating a chocolate digestive biscuit with a glass of apple juice! Up front there's a hit of digestive biscuit then the delicious milk chocolate I love tasting in our Bolivians, all finishing off with sweet juicy apple and more milk chocolate in the aftertaste.

]]>This is a coffee from a colony in Bolivia that we've not had coffee from since 2012/2013 (Bolivia Taypiplaya Jatun Kollo Mountain for those who ...

This is a coffee from a colony in Bolivia that we've not had coffee from since 2012/2013 (Bolivia Taypiplaya Jatun Kollo Mountain for those who remember!) and it's awesome to have something delicious from Taypiplaya back in 2016!

Taypiplaya is quite a small town in the west of Bolivia, 14km from Caranavi it was formed in 1962 and corresponds to the third section of the Municipality of Caranavi. The region has grown coffee since 1975, when coffee growing was promoted by the government and assistance was offered. The colony has a population of only 750 people, of whom 150 are coffee producers (each owning around 2-3 hectares) and so you won't be surprised to hear that coffee is the main product of the area! It's been that way for about the last 10 years and I certainly hope it's going to stay the same : )

Elda Choquehuanca produces coffee with her husband Felix and they source their cherries from the colony of Taypiplaya, every night from midnight to 0400hrs Elda and Felix transport the cherries the local wet mill at Buena Vista which is run by AgriCafe where the coffee is processed for them. AgriCafe manage 7 farms in the area (including La Linda!) and help local farmers to process their coffee when they don't have access to their own wet mill.

In the cup this is like eating a chocolate digestive biscuit with a glass of apple juice! Up front there's a hit of digestive biscuit then the delicious milk chocolate I love tasting in our Bolivians, all finishing off with sweet juicy apple and more milk chocolate in the aftertaste.

Country: Bolivia

Region: Caranavi

Town: Taypiplaya

Altitude: 1,500 - 1,550 m.a.s.l.

Producer: Elda Choquehuanca and her husband Felix

Processing method: Washed

Varietals: Caturra and Typica

Washing: Mechanical

Fermentation: Semi-wet

Fermentation time: 12 hours, 30 minutes

Drying method: Drier

Drying time: 41 hours

]]>Stephen LeightonCleanNoEpisode 390 on Monday the 2nd of May, 2016. Colombia El Meridiano Rioblanco Washed.http://inmymugaudio.podbean.com/e/episode-390-on-monday-the-2nd-of-may-2016-colombia-el-meridiano-rioblanco-washed-1462198466/
http://inmymugaudio.podbean.com/e/episode-390-on-monday-the-2nd-of-may-2016-colombia-el-meridiano-rioblanco-washed-1462198466/#commentsMon, 02 May 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-390-on-monday-the-2nd-of-may-2016-colombia-el-meridiano-rioblanco-washed-1462198466/We bought this cup from the cupping table, and sometimes that means we don’t know much about it. First we find out it’s really delicious, then the deeper digging begins!

This is a specially selected micro-lot of coffee from the Tolima region of Columbia. It comes from a small growers’ cooperative with only 58 members (this lot was made by just 20 of them); their average farm size is only 4.5 hectares, and collectively they produce approximately 1,000 bags of coffee per year. This is a great example of smallholders working together to produce amazing coffee. Want to know their names so you can thank them personally? Of course you do!

]]>We bought this cup from the cupping table, and sometimes that means we don’t know much about it. First we find out it's really delicious, then the deeper digging begins!

This is a specially selected micro-lot of coffee from the Tolima region of Columbia. It comes from a small growers’ cooperative with only 58 members (this lot was made by just 20 of them); their average farm size is only 4.5 hectares, and collectively they produce approximately 1,000 bags of coffee per year. This is a great example of smallholders working together to produce amazing coffee. Want to know their names so you can thank them personally? Of course you do!

Tolima is 1 of 32 departments in Colombia and sits between the big cities of Bogotá (the capital) and Cali. Tolima is a southern department, and the county it's in is called Herrera. Rioblanco is the nearest town to the cooperative. The farm, El Meridiano, is about 79 miles (or 128 km if you prefer) west of Bogotá.

The varietals are Caturra, Colombia and Typica. They are fully washed, and are grown at altitudes from 1,550 m.a.s.l. to 1,900 m.a.s.l.

In the cup expect a boom. Strawberry jam and loads of red fruit sweetness that's mixed and loaded with white sugar. More red fruit, think red acidity (strawberry, raspberry and redcurrant) which finishes with a delicious and long lingering buttery aftertaste.

]]>We bought this cup from the cupping table, and sometimes that means we don’t know much about it. First we find out it's really delicious, ...

We bought this cup from the cupping table, and sometimes that means we don’t know much about it. First we find out it's really delicious, then the deeper digging begins!

This is a specially selected micro-lot of coffee from the Tolima region of Columbia. It comes from a small growers’ cooperative with only 58 members (this lot was made by just 20 of them); their average farm size is only 4.5 hectares, and collectively they produce approximately 1,000 bags of coffee per year. This is a great example of smallholders working together to produce amazing coffee. Want to know their names so you can thank them personally? Of course you do!

Tolima is 1 of 32 departments in Colombia and sits between the big cities of Bogotá (the capital) and Cali. Tolima is a southern department, and the county it's in is called Herrera. Rioblanco is the nearest town to the cooperative. The farm, El Meridiano, is about 79 miles (or 128 km if you prefer) west of Bogotá.

The varietals are Caturra, Colombia and Typica. They are fully washed, and are grown at altitudes from 1,550 m.a.s.l. to 1,900 m.a.s.l.

In the cup expect a boom. Strawberry jam and loads of red fruit sweetness that's mixed and loaded with white sugar. More red fruit, think red acidity (strawberry, raspberry and redcurrant) which finishes with a delicious and long lingering buttery aftertaste.

]]>Stephen LeightonCleanNoEpisode 389 on Monday the 25th of April, 2016. Brazil Fazenda Cachoeira da Grama Natural Yellow Bourbon.http://inmymugaudio.podbean.com/e/episode-389-on-monday-the-25th-of-april-2016-brazil-fazenda-cachoeira-da-grama-natural-yellow-bourbon-1461588985/
http://inmymugaudio.podbean.com/e/episode-389-on-monday-the-25th-of-april-2016-brazil-fazenda-cachoeira-da-grama-natural-yellow-bourbon-1461588985/#commentsMon, 25 Apr 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-389-on-monday-the-25th-of-april-2016-brazil-fazenda-cachoeira-da-grama-natural-yellow-bourbon-1461588985/This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109 [...]

]]>This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in São Paolo state, just three miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100–1,250 metres above sea level.

Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and they border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. Everything is done manually on this farm since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.

The Carvalho Dias family consider social and environmental sustainability to be very important. The farm has a programme of planting native species of trees to maintain a better ecological balance. There is also a school, a club and an official-size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The wastewater is treated in order to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.

The beans are harvested on a sheet and prepared by the ‘natural’ process, where cherries are taken and dried in the sun (see here for a more full explanation).

]]>This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped ...

This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in São Paolo state, just three miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100–1,250 metres above sea level.

Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and they border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. Everything is done manually on this farm since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.

The Carvalho Dias family consider social and environmental sustainability to be very important. The farm has a programme of planting native species of trees to maintain a better ecological balance. There is also a school, a club and an official-size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The wastewater is treated in order to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.

The beans are harvested on a sheet and prepared by the ‘natural’ process, where cherries are taken and dried in the sun (see here for a more full explanation).

Episode 388 on Monday the 18th of April, 2016. Bolivia Finca Loayza Feliciano Ramos Washed Peaberry.http://inmymugaudio.podbean.com/e/episode-388-on-monday-the-18th-of-april-2016-bolivia-finca-loayza-feliciano-ramos-washed-peaberry-1460968952/
http://inmymugaudio.podbean.com/e/episode-388-on-monday-the-18th-of-april-2016-bolivia-finca-loayza-feliciano-ramos-washed-peaberry-1460968952/#commentsMon, 18 Apr 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-388-on-monday-the-18th-of-april-2016-bolivia-finca-loayza-feliciano-ramos-washed-peaberry-1460968952/The owner of the farm is Feliciano Ramos, who is 45 years old and originally from the city of La Paz. His father was a potato and barley producer and Feliciano used to help him in the production and harvesting. In 2002 Feliciano decided to move to Caranavi, which is located in the sub-Andes valley.

Initially Feliciano rented a coffee farm for two years where he began his education in coffee, but also began saving to buy his own farm. After two years, he bought a farm of around 10 hectares. Like many farms in Bolivia his farm doesn’t have a name (most other coffees are named after t [...]

]]>The owner of the farm is Feliciano Ramos, who is 45 years old and originally from the city of La Paz. His father was a potato and barley producer and Feliciano used to help him in the production and harvesting. In 2002 Feliciano decided to move to Caranavi, which is located in the sub-Andes valley.

Initially Feliciano rented a coffee farm for two years where he began his education in coffee, but also began saving to buy his own farm. After two years, he bought a farm of around 10 hectares. Like many farms in Bolivia his farm doesn't have a name (most other coffees are named after the person that grew them (David Vilca for example)), but it is in the Loayza municipality and so is known as Finca Loayza Feliciano Ramos.

The farm is located on top of a small mountain, looking out towards the high snowy peaks of the Andes. Finca Loayza Feliciano Ramos only had 2 hectares of old coffee plantations, but Feliciano has continued to raise this number whenever he is able to by planting new stock, selecting different varietals according to the terrain.

Feliciano is married to Tomasa Condori and they have 5 children who are all of school age, but they help their parents with the farm after school (imagine that as a chore after school, makes loading the dishwasher seem like a breeze!) Coffee is the only source of money for the family, and so for them it's very important that they continue to produce great coffee.

In the region of Caranavi and the Yungas valleys there is a serious problem of coffee being ripped out and coca leaf planted (which is legal in Bolivia), but this has a big environmental impact on the soil, forests, and the communities. However, coffee is seen as a good alternative to this if good prices can be achieved with it, and it is also much kinder to the environment. With this in mind, Feliciano is in his second year of being organic certified, although we chose not to take the certification.

This coffee is sold as a washed coffee, and I guess it is. Washed coffee is normally placed in a fermentation tank to remove the sticky layer on the outside of the seed after removing the fruit. This coffee has been dry fermented, then it has been through a pulping machine a second time using the scrubber part of the pulper, then finally left to dry like a pulped natural would be, just without most of the mucilage. It's a hybrid process, and I really like the final result.

Times are tough for coffee farmers in Bolivia at the moment and Feliciano's yields are massively down, leaf rust is a huge problem. Feliciano has moved his family and himself off the farm, so his wife can work, and he commutes to the farm. Not because he wants to but because this is the only way he can make it work. I wouldn't be surprised to see Feliciano stop growing coffee in the near future unless something changes. To get great coffee out of Bolivia this year has been much harder than normal, and this has meant paying much more for it, but we think it's absolutely worth every penny.

In the cup it's a very deep and complex coffee, where cherry cola meets key lime pie. Add to this thesweetness coming from a mixture of caramel and dark chocolate that just carries on in the aftertaste. A unique Bolivian.

]]>The owner of the farm is Feliciano Ramos, who is 45 years old and originally from the city of La Paz. His father was a ...

The owner of the farm is Feliciano Ramos, who is 45 years old and originally from the city of La Paz. His father was a potato and barley producer and Feliciano used to help him in the production and harvesting. In 2002 Feliciano decided to move to Caranavi, which is located in the sub-Andes valley.

Initially Feliciano rented a coffee farm for two years where he began his education in coffee, but also began saving to buy his own farm. After two years, he bought a farm of around 10 hectares. Like many farms in Bolivia his farm doesn't have a name (most other coffees are named after the person that grew them (David Vilca for example)), but it is in the Loayza municipality and so is known as Finca Loayza Feliciano Ramos.

The farm is located on top of a small mountain, looking out towards the high snowy peaks of the Andes. Finca Loayza Feliciano Ramos only had 2 hectares of old coffee plantations, but Feliciano has continued to raise this number whenever he is able to by planting new stock, selecting different varietals according to the terrain.

Feliciano is married to Tomasa Condori and they have 5 children who are all of school age, but they help their parents with the farm after school (imagine that as a chore after school, makes loading the dishwasher seem like a breeze!) Coffee is the only source of money for the family, and so for them it's very important that they continue to produce great coffee.

In the region of Caranavi and the Yungas valleys there is a serious problem of coffee being ripped out and coca leaf planted (which is legal in Bolivia), but this has a big environmental impact on the soil, forests, and the communities. However, coffee is seen as a good alternative to this if good prices can be achieved with it, and it is also much kinder to the environment. With this in mind, Feliciano is in his second year of being organic certified, although we chose not to take the certification.

This coffee is sold as a washed coffee, and I guess it is. Washed coffee is normally placed in a fermentation tank to remove the sticky layer on the outside of the seed after removing the fruit. This coffee has been dry fermented, then it has been through a pulping machine a second time using the scrubber part of the pulper, then finally left to dry like a pulped natural would be, just without most of the mucilage. It's a hybrid process, and I really like the final result.

Times are tough for coffee farmers in Bolivia at the moment and Feliciano's yields are massively down, leaf rust is a huge problem. Felicia]]>

Stephen LeightonCleanNoEpisode 387 on Monday the 11th of April, 2016. El Salvador Finca Las Brumas Washed Bourbon.http://inmymugaudio.podbean.com/e/episode-387-on-monday-the-11th-of-april-2016-el-salvador-finca-las-brumas-washed-bourbon-1460328424/
http://inmymugaudio.podbean.com/e/episode-387-on-monday-the-11th-of-april-2016-el-salvador-finca-las-brumas-washed-bourbon-1460328424/#commentsMon, 11 Apr 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-387-on-monday-the-11th-of-april-2016-el-salvador-finca-las-brumas-washed-bourbon-1460328424/Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family, after the death of his Father in 1995. In 2000 after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia, after five years there he left J. Hill & Cia. to begin his second experience at JASAL, both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping, which he says is very important in his life and gives him the opportunity to apply his coffee knowledge and experiences gained through the years. During his time in the coffee world Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader and Star Cupper program organized by SCAA and [...]]]>Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family, after the death of his Father in 1995. In 2000 after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia, after five years there he left J. Hill & Cia. to begin his second experience at JASAL, both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping, which he says is very important in his life and gives him the opportunity to apply his coffee knowledge and experiences gained through the years. During his time in the coffee world Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader and Star Cupper program organized by SCAA and CQI.

The farm “Las Brumas” is located between 45 to 60 minutes from the City of Santa Ana, with a cultivated area of 60 hectares of coffee yield at a altitude ranging from 1,450 to 1,700 m.a.s.l. that produces around 600 bags of coffee each year, and an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.

The farm is located in the Sonsonate Department near the area known as San Blas. Las Brumas has a very rich volcanic soil, deep and very fertile which have been generated by different Ilamatepec volcano eruptions and Izalco to throughout its history. One of the most important elements is the micro climate, it's very misty for most of the year and that's why Neto decided to name the farm Finca Las Brumas, this amazing micro climate is generated when the warm air from the Pacific Ocean collides with the high peaks of the Volcanoes Park (Santa Ana Volcano, Cerro Verde Volcano and Izalco Volcano), by being located between these 3 famous volcanoes in El Salvador this unique micro climate reduces the amount of daylight received by the coffee tree helping to have a very slow photosynthesis, improving the maturation process and this in turn improves some attributes which are closely related to maturity like the aroma, sweetness, acidity and flavor.

In the cup there’s plenty of dark chocolate accompanied by hazelnut, if you close your eyes and think of a dark chocolate Brazil nut you won’t be far off! There’s also a slight hint of green apple acidity on the finish that rounds out a delicious cup.

]]>Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family, after the death of his Father in 1995. In 2000 after ...

Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family, after the death of his Father in 1995. In 2000 after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia, after five years there he left J. Hill & Cia. to begin his second experience at JASAL, both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping, which he says is very important in his life and gives him the opportunity to apply his coffee knowledge and experiences gained through the years. During his time in the coffee world Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader and Star Cupper program organized by SCAA and CQI.

The farm “Las Brumas” is located between 45 to 60 minutes from the City of Santa Ana, with a cultivated area of 60 hectares of coffee yield at a altitude ranging from 1,450 to 1,700 m.a.s.l. that produces around 600 bags of coffee each year, and an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.

The farm is located in the Sonsonate Department near the area known as San Blas. Las Brumas has a very rich volcanic soil, deep and very fertile which have been generated by different Ilamatepec volcano eruptions and Izalco to throughout its history. One of the most important elements is the micro climate, it's very misty for most of the year and that's why Neto decided to name the farm Finca Las Brumas, this amazing micro climate is generated when the warm air from the Pacific Ocean collides with the high peaks of the Volcanoes Park (Santa Ana Volcano, Cerro Verde Volcano and Izalco Volcano), by being located between these 3 famous volcanoes in El Salvador this unique micro climate reduces the amount of daylight received by the coffee tree helping to have a very slow photosynthesis, improving the maturation process and this in turn improves some attributes which are closely related to maturity like the aroma, sweetness, acidity and flavor.

In the cup there’s plenty of dark chocolate accompanied by hazelnut, if you close your eyes and think of a dark chocolate Brazil nut you won’t be far off! There’s also a slight hint of green apple acidity on the finish that rounds out a delicious cup.

Country: El Salvador

Department: Sonsonate

Nearest City: Santa Ana

Farm: Finca Las Brumas

Farmer: Juan Jose Ernesto Menéndez Argüello

Altitude: 1,450 - 1,700 m.a.s.l. / 1,700 - 2,000 m.a.s.l.

Variety: Bourbón

Processing System: Washed

]]>Stephen LeightonCleanNoEpisode 386 on Monday the 4th of April, 2016. Bolivia Teodocio Mamani Washed Typica.http://inmymugaudio.podbean.com/e/episode-386-on-monday-the-4th-of-april-2016-bolivia-teodocio-mamani-washed-typica-1459721710/
http://inmymugaudio.podbean.com/e/episode-386-on-monday-the-4th-of-april-2016-bolivia-teodocio-mamani-washed-typica-1459721710/#commentsMon, 04 Apr 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-386-on-monday-the-4th-of-april-2016-bolivia-teodocio-mamani-washed-typica-1459721710/I first met Teodocio Mamani on my visit to Bolivia in 2012. Long story short: he’s an amazing guy. We got talking about the photo we had of him in a Chelsea shirt, and then of course we started talking football. He had the Chelsea shirt because he played for a local team that played in blue, but I managed to convince him that he needed a shirt from a real team so I sent him a Sunderland shirt. It’s amazing to think that was so long ago and this year I’m super happy to welcome this coffee back for its fourth year!

Canton Uyunense is a municipality of Caranavi, and lots of farms can be called a variation on that name. This is a super small lot coming from just 6,000 plants on 2 hectares of land. It’s a mixture of Catuai a [...]

]]>I first met Teodocio Mamani on my visit to Bolivia in 2012. Long story short: he's an amazing guy. We got talking about the photo we had of him in a Chelsea shirt, and then of course we started talking football. He had the Chelsea shirt because he played for a local team that played in blue, but I managed to convince him that he needed a shirt from a real team so I sent him a Sunderland shirt. It's amazing to think that was so long ago and this year I'm super happy to welcome this coffee back for its fourth year!

Canton Uyunense is a municipality of Caranavi, and lots of farms can be called a variation on that name. This is a super small lot coming from just 6,000 plants on 2 hectares of land. It's a mixture of Catuai and Typica varietals (this is from the Typica), both red and yellow. Teodocio also has one hectare of land that is natural forest reserve, in which he owns a house where he lives with his wife and two children. He is also planting a new area which we should see start to produce coffee in the next couple of years (and I can't wait!).

This year is the third year that Teodocio has processed the majority of his coffee on the farm, which for me is super exciting. He used a depulper that removes the cherry, then left the cherry to go through a dry fermentation process (aerobic) for 16 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. He then transferred the coffee to raised African beds where it dried in around 12 days (depending on local weather conditions).

I was talking to the exporter about Teodocio's picking methods and he was explaining that the family uses a method called Ayne. With this method the most mature fruits are harvested each day, demanding the labour of 8–10 people (who are all family members in this case) to selectively pick, and pick correctly. But because of this he gets more coffee he can sell as specialty, and the cup profile improves too. Teodocio is just as passionate about improving the cup quality as he is about his football!

In the cup this is a really unique coffee, with effervescent blackcurrant (think sherbet) alongside lime zest acidity and an amazing floral finish. Every time I look at this coffee I find different fruit notes, a fruit bowl in a cup.

]]>I first met Teodocio Mamani on my visit to Bolivia in 2012. Long story short: he's an amazing guy. We got talking about the photo ...

I first met Teodocio Mamani on my visit to Bolivia in 2012. Long story short: he's an amazing guy. We got talking about the photo we had of him in a Chelsea shirt, and then of course we started talking football. He had the Chelsea shirt because he played for a local team that played in blue, but I managed to convince him that he needed a shirt from a real team so I sent him a Sunderland shirt. It's amazing to think that was so long ago and this year I'm super happy to welcome this coffee back for its fourth year!

Canton Uyunense is a municipality of Caranavi, and lots of farms can be called a variation on that name. This is a super small lot coming from just 6,000 plants on 2 hectares of land. It's a mixture of Catuai and Typica varietals (this is from the Typica), both red and yellow. Teodocio also has one hectare of land that is natural forest reserve, in which he owns a house where he lives with his wife and two children. He is also planting a new area which we should see start to produce coffee in the next couple of years (and I can't wait!).

This year is the third year that Teodocio has processed the majority of his coffee on the farm, which for me is super exciting. He used a depulper that removes the cherry, then left the cherry to go through a dry fermentation process (aerobic) for 16 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. He then transferred the coffee to raised African beds where it dried in around 12 days (depending on local weather conditions).

I was talking to the exporter about Teodocio's picking methods and he was explaining that the family uses a method called Ayne. With this method the most mature fruits are harvested each day, demanding the labour of 8–10 people (who are all family members in this case) to selectively pick, and pick correctly. But because of this he gets more coffee he can sell as specialty, and the cup profile improves too. Teodocio is just as passionate about improving the cup quality as he is about his football!

In the cup this is a really unique coffee, with effervescent blackcurrant (think sherbet) alongside lime zest acidity and an amazing floral finish. Every time I look at this coffee I find different fruit notes, a fruit bowl in a cup.

Country: Bolivia

Region: North Yungas

City: Caranavi

Farm: Teodocio Mamani

Varietal: Typica

Altitude: 1,250 – 1,650 m.a.s.l.

Processing: Washed (mechanically scrubbed)

Rainfall period: Nov–February

Average temperature: 8°C ≤ 19°≥ 30°C

Soil type: clay and shale

Other crops grown: citrus fruits (orange]]>

Stephen LeightonCleanNoEpisode 385 on Monday the 28th of March, 2016. Indian Bibi Peaberry Bold Washed Catucai.http://inmymugaudio.podbean.com/e/episode-385-on-monday-the-28th-of-march-2016-indian-bibi-peaberry-bold-washed-catucai-1459084389/
http://inmymugaudio.podbean.com/e/episode-385-on-monday-the-28th-of-march-2016-indian-bibi-peaberry-bold-washed-catucai-1459084389/#commentsSun, 27 Mar 2016 13:13:09 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-385-on-monday-the-28th-of-march-2016-indian-bibi-peaberry-bold-washed-catucai-1459084389/Five hours’ drive towards the coast from Bangalore lies the small town of Suntikoppa (population: 20,000), among the Coorg Hills of southern India. This is the heart of the coffee growing area in Karnataka state, and all around lie small-to-medium sized farms. Located at 600-800 metres above sea level in these fertile hills is Faiz Moosakutty’s Bibi plantation.

The 250 acre plantation has been in the Moosakutty family since 1960, and it is named after Faiz’s mother. Faiz took over in 1990 and has since embarked on replanting the entire estate, aiming to create a model coffee farm. This process is now 98% complete and the Bibi plantation produces some of the region’s finest coffee. Faiz lives on the farm with his wife, Sonia, and th [...]

]]>Five hours' drive towards the coast from Bangalore lies the small town of Suntikoppa (population: 20,000), among the Coorg Hills of southern India. This is the heart of the coffee growing area in Karnataka state, and all around lie small-to-medium sized farms. Located at 600-800 metres above sea level in these fertile hills is Faiz Moosakutty’s Bibi plantation.

The 250 acre plantation has been in the Moosakutty family since 1960, and it is named after Faiz’s mother. Faiz took over in 1990 and has since embarked on replanting the entire estate, aiming to create a model coffee farm. This process is now 98% complete and the Bibi plantation produces some of the region’s finest coffee. Faiz lives on the farm with his wife, Sonia, and their two children – Rihan and Tara.

Faiz does not cut corners and runs his farm in an environmentally and socially responsible way. The coffee is grown in the shade of indigenous silver oaks, jungle figs and rosewood trees, which provide habitat for a vast array of bird and insect life, and also the occasional elephant from the nearby forest!

While the estate is not officially certified organic, no chemical weed killers are used. Instead, weeds are removed by hand so that the cut plants form a natural green compost. Micronutrients, manure and compost produced from the skins of pulped coffee cherries are important and organic fertilisers widely used on the estate.

Some 100 people work on the plantation, around half of whom live on-site. The farm provides free electricity, free housing and free medical assistance. Faiz also offers interest free loans to assist with the education of workers’ children, and pay-back schedules are kept flexible and worked out on a case-by-case basis. As Faiz told us on a recent visit to London, ‘It is a big responsibility – like looking after a family of 100 people!’

In the cup expect bold flavours, big body, and a chewy mouthfeel. There's leather / tobacco to start, but then there’s a sweetness and nuttiness that takes over in the aftertaste, which goes on and on.

]]>Five hours' drive towards the coast from Bangalore lies the small town of Suntikoppa (population: 20,000), among the Coorg Hills of southern India. This is ...

Five hours' drive towards the coast from Bangalore lies the small town of Suntikoppa (population: 20,000), among the Coorg Hills of southern India. This is the heart of the coffee growing area in Karnataka state, and all around lie small-to-medium sized farms. Located at 600-800 metres above sea level in these fertile hills is Faiz Moosakutty’s Bibi plantation.

The 250 acre plantation has been in the Moosakutty family since 1960, and it is named after Faiz’s mother. Faiz took over in 1990 and has since embarked on replanting the entire estate, aiming to create a model coffee farm. This process is now 98% complete and the Bibi plantation produces some of the region’s finest coffee. Faiz lives on the farm with his wife, Sonia, and their two children – Rihan and Tara.

Faiz does not cut corners and runs his farm in an environmentally and socially responsible way. The coffee is grown in the shade of indigenous silver oaks, jungle figs and rosewood trees, which provide habitat for a vast array of bird and insect life, and also the occasional elephant from the nearby forest!

While the estate is not officially certified organic, no chemical weed killers are used. Instead, weeds are removed by hand so that the cut plants form a natural green compost. Micronutrients, manure and compost produced from the skins of pulped coffee cherries are important and organic fertilisers widely used on the estate.

Some 100 people work on the plantation, around half of whom live on-site. The farm provides free electricity, free housing and free medical assistance. Faiz also offers interest free loans to assist with the education of workers’ children, and pay-back schedules are kept flexible and worked out on a case-by-case basis. As Faiz told us on a recent visit to London, ‘It is a big responsibility – like looking after a family of 100 people!’

In the cup expect bold flavours, big body, and a chewy mouthfeel. There's leather / tobacco to start, but then there’s a sweetness and nuttiness that takes over in the aftertaste, which goes on and on.

Country: India

Region: Karnataka State

Town/City: Sunticoppa

Farm: Bibi Plantation

Varietal: Red Catucaí

Processing: Fully Washed and dried on patio

Altitude: 600 - 800 metres above sea level

Owner: Faiz Moosakutty & family

]]>Stephen LeightonCleanNoEpisode 384 on Monday the 21st of March, 2016. El Salvador Finca Siberia Honey Bourbon.http://inmymugaudio.podbean.com/e/episode-384-on-monday-the-21st-of-march-2016-el-salvador-finca-siberia-honey-bourbon-1458483025/
http://inmymugaudio.podbean.com/e/episode-384-on-monday-the-21st-of-march-2016-el-salvador-finca-siberia-honey-bourbon-1458483025/#commentsSun, 20 Mar 2016 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-384-on-monday-the-21st-of-march-2016-el-salvador-finca-siberia-honey-bourbon-1458483025/Back in 1870, Fabio Morán and Etifanio Silva decided to conquer this hostile territory, sowing coffee trees in one of the highest summits of the Apaneca-Ilamatepec mountain range. They named the 28 hectares of land Siberia for its chaotic weather conditions along with its difficult accessibility: very apt really. One century later, Rafael Silva inherited the property. It is located at 1,450 metres above sea level.

It is shade-grown only coffee, of which we have two varieties; 75% Bourbon, and 25% Pacamara (this is a 100% Bourbon lot).

The name Rafael Silva might be a familiar one to lovers of El Salvadorian coffee. Rafa [...]

]]>Back in 1870, Fabio Morán and Etifanio Silva decided to conquer this hostile territory, sowing coffee trees in one of the highest summits of the Apaneca-Ilamatepec mountain range. They named the 28 hectares of land Siberia for its chaotic weather conditions along with its difficult accessibility: very apt really. One century later, Rafael Silva inherited the property. It is located at 1,450 metres above sea level.

It is shade-grown only coffee, of which we have two varieties; 75% Bourbon, and 25% Pacamara (this is a 100% Bourbon lot).

The name Rafael Silva might be a familiar one to lovers of El Salvadorian coffee. Rafael and Carmen are the owners of one of my favourite coffees: La Fany. I visited both La Fany and Siberia farms with Rafael and Carmen back in 2007; I stocked this coffee and loved it. But it fell off our radar a little. El Salvador is somewhere we have worked very hard, and we have some amazing friends and coffees, but somehow Siberia farm got lost.

Fast forward to 2012 and the Cup of Excellence. This sample hit our table and we were wowed, really wowed. So much so that we bought it at a crazy price, and this coffee retailed at £12 a bag. You snapped it up. We raved about it and thought it only right to follow up on it. In fact the Siberia farm has been highly decorated; it's been among the Cup of Excellence winners in the years 2005, 2007, 2008, and 2012.

So on my visit to El Salvador, Rafael and Carmen very kindly gave me a day of their time and took me to see their lovely new mill. We cupped some coffees and talked about how we could make sure we had coffee from Siberia farm this year, and also in future.

Siberia farm is located in the Cerro El Aguila canton, between Santa Ana and Chalchuapa, in the region of Santa Ana and the Apaneca-Ilamatepec mountain range. This estate is exactly at the other side of the mountain from the La Fany estate, which we love so much.

In the cup there's plenty of milk chocolate as you'd expect to see from El Salvador and it's accompanied by roasted nuts and what I can only describe as peach cobbler! 1 of the most important parts of this cup is the mouthfeel, it's thick and delicious like the caramel of a millionaires' shortbread.

]]>Back in 1870, Fabio Morán and Etifanio Silva decided to conquer this hostile territory, sowing coffee trees in one of the highest summits of the ...

Back in 1870, Fabio Morán and Etifanio Silva decided to conquer this hostile territory, sowing coffee trees in one of the highest summits of the Apaneca-Ilamatepec mountain range. They named the 28 hectares of land Siberia for its chaotic weather conditions along with its difficult accessibility: very apt really. One century later, Rafael Silva inherited the property. It is located at 1,450 metres above sea level.

It is shade-grown only coffee, of which we have two varieties; 75% Bourbon, and 25% Pacamara (this is a 100% Bourbon lot).

The name Rafael Silva might be a familiar one to lovers of El Salvadorian coffee. Rafael and Carmen are the owners of one of my favourite coffees: La Fany. I visited both La Fany and Siberia farms with Rafael and Carmen back in 2007; I stocked this coffee and loved it. But it fell off our radar a little. El Salvador is somewhere we have worked very hard, and we have some amazing friends and coffees, but somehow Siberia farm got lost.

Fast forward to 2012 and the Cup of Excellence. This sample hit our table and we were wowed, really wowed. So much so that we bought it at a crazy price, and this coffee retailed at £12 a bag. You snapped it up. We raved about it and thought it only right to follow up on it. In fact the Siberia farm has been highly decorated; it's been among the Cup of Excellence winners in the years 2005, 2007, 2008, and 2012.

So on my visit to El Salvador, Rafael and Carmen very kindly gave me a day of their time and took me to see their lovely new mill. We cupped some coffees and talked about how we could make sure we had coffee from Siberia farm this year, and also in future.

Siberia farm is located in the Cerro El Aguila canton, between Santa Ana and Chalchuapa, in the region of Santa Ana and the Apaneca-Ilamatepec mountain range. This estate is exactly at the other side of the mountain from the La Fany estate, which we love so much.

In the cup there's plenty of milk chocolate as you'd expect to see from El Salvador and it's accompanied by roasted nuts and what I can only describe as peach cobbler! 1 of the most important parts of this cup is the mouthfeel, it's thick and delicious like the caramel of a millionaires' shortbread.

Country: El Salvador

Region: Santa Ana

City: Chalchuapa

Farm: Siberia

Farmer: Rafael and Carmen Silva Hoff

Farm size: 27 hectares

Coffee growing area: 27 hectares

Annual production: 35,000 KG

Workers: 120 during the peak harvest

Episode 383 on Monday the 14th of March, 2016. Colombia Finca Santuario Aquacatillo Washed Red Typica.http://inmymugaudio.podbean.com/e/episode-383-on-monday-the-14th-of-march-2016-colombia-finca-santuario-aquacatillo-washed-red-typica-1457915306/
http://inmymugaudio.podbean.com/e/episode-383-on-monday-the-14th-of-march-2016-colombia-finca-santuario-aquacatillo-washed-red-typica-1457915306/#commentsMon, 14 Mar 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-383-on-monday-the-14th-of-march-2016-colombia-finca-santuario-aquacatillo-washed-red-typica-1457915306/Introducing a coffee we have seen before, in fact twice we have had then lost, let me take you on a journey.

The story starts back in 2009 when it seemed like we had been searching for a great Colombian coffee forever. This had been much harder than it should have been, with Colombian yields massively down and lots of the coffee being hoovered up by people with big pockets who just need to have a Colombian, regardless of the quality. We found this farm on an offer sheet of an importer we don’t usually use, but bought it as it was tasting great and had a great back story too.

]]>Introducing a coffee we have seen before, in fact twice we have had then lost, let me take you on a journey.

The story starts back in 2009 when it seemed like we had been searching for a great Colombian coffee forever. This had been much harder than it should have been, with Colombian yields massively down and lots of the coffee being hoovered up by people with big pockets who just need to have a Colombian, regardless of the quality. We found this farm on an offer sheet of an importer we don't usually use, but bought it as it was tasting great and had a great back story too.

We stocked the 2009 Typica crop from this farm and it was only a small lot, but it was so popular and so enjoyed that it was gone in two and a half weeks. We had expected it would last until the new crop was due to arrive, many weeks later. So we stocked a good amount of it last year (and it still flew out the door).

The coffee become a favourite farm. But this year we found out from Camilo that the importer would not be bringing in the coffee and all the hard work, searching, and cupping would be wasted. So cue the music and a flight to Colombia (tagged on to the start of my trip to the World Barista Championships); I flew out to see Camilo and to try to fix this.

We bought directly, but some communication issues and shipment problems meant we lost this farm. It was so sad, and I don't think I ever truly forgot this coffee.

Fast forward to Seattle last year at the World Barista Championships (yes another championships) and I bump into Camillo and a long conversation we decided it was for sure worth another try.

Camilo is one of the leading lights and the you could say a template for future of the Colombian coffee industry. I’ll try and quantify that statement; for years Colombia has had a great reputation, and has achieved great prices (even when markets were low the Colombian differential was always high). But changes in climate and issues with plant diseases (leaf rust is a huge problem in Colombia) have put pressure on yields, and so put pressure on farms to change traditional plant stock for that of more disease resistant strains such as Castillo, Catimor, and Colombia. The problem with this is that these varietals don’t take into account what's important to me: how it tastes.

Camilo is working with varietals purely for their intrinsic taste values and to make the best farm; not just in the region or in Colombia, but the world. He is constantly asking questions, working with interesting irrigation ideas to work against the change in climate, even building a giant greenhouse for an experimental lot of growing coffee under cover.

This crazy approach to growing coffee is nothing new to Camilo; he bought land that Santuario now sits on, before it had any coffee on it at all. The land had previously been grazing ground for cattle. It was barren and in a rather bad way, but it seemed there was potential for great Colombian coffee to be grown. With an altitude of 1,800 - 2,100 metres, low temperatures at night (but not too low), and high temperatures during the day (again not too high), the land had possibilities.

With active agronomy, soil management, and careful varietal selection, this farm is now one of the most amazing coffee experiments I have seen. If I were to build a farm (and one day I hope this will happen), this would be the model I would follow. Camilo has selected Typica and Bourbon as the main crop (80%) and experimental lots of Geisha, Maragogype, and Mocha (20%). You can see by the map below that this farm has been meticulously planned and every piece designed to fit in with each other.

Aguacatillo is a tablon on the farm, and the first time I’ve seen this lot, and the good news is it's delicious.

In the cup this starts out as baker’s chocolate with lots of​ ​brown sugar alongside a delicious sweet and juicy lime​ ​acidity. A ​chocolate lime sweet in a cup.

]]>Introducing a coffee we have seen before, in fact twice we have had then lost, let me take you on a journey.
The story starts back ...

Introducing a coffee we have seen before, in fact twice we have had then lost, let me take you on a journey.

The story starts back in 2009 when it seemed like we had been searching for a great Colombian coffee forever. This had been much harder than it should have been, with Colombian yields massively down and lots of the coffee being hoovered up by people with big pockets who just need to have a Colombian, regardless of the quality. We found this farm on an offer sheet of an importer we don't usually use, but bought it as it was tasting great and had a great back story too.

We stocked the 2009 Typica crop from this farm and it was only a small lot, but it was so popular and so enjoyed that it was gone in two and a half weeks. We had expected it would last until the new crop was due to arrive, many weeks later. So we stocked a good amount of it last year (and it still flew out the door).

The coffee become a favourite farm. But this year we found out from Camilo that the importer would not be bringing in the coffee and all the hard work, searching, and cupping would be wasted. So cue the music and a flight to Colombia (tagged on to the start of my trip to the World Barista Championships); I flew out to see Camilo and to try to fix this.

We bought directly, but some communication issues and shipment problems meant we lost this farm. It was so sad, and I don't think I ever truly forgot this coffee.

Fast forward to Seattle last year at the World Barista Championships (yes another championships) and I bump into Camillo and a long conversation we decided it was for sure worth another try.

Camilo is one of the leading lights and the you could say a template for future of the Colombian coffee industry. I’ll try and quantify that statement; for years Colombia has had a great reputation, and has achieved great prices (even when markets were low the Colombian differential was always high). But changes in climate and issues with plant diseases (leaf rust is a huge problem in Colombia) have put pressure on yields, and so put pressure on farms to change traditional plant stock for that of more disease resistant strains such as Castillo, Catimor, and Colombia. The problem with this is that these varietals don’t take into account what's important to me: how it tastes.

Camilo is working with varietals purely for th]]>

Stephen LeightonCleanNo00:16:32Episode 382 on Monday the 7th of March 2016 Brazil Fazenda da Grama Pulped Natural Yellow Bourbonhttp://inmymugaudio.podbean.com/e/episode-382-on-monday-the-7th-of-march-2016-brazil-fazenda-da-gramma-pilped-natural-yellow-bourbon-1457279083/
http://inmymugaudio.podbean.com/e/episode-382-on-monday-the-7th-of-march-2016-brazil-fazenda-da-gramma-pilped-natural-yellow-bourbon-1457279083/#commentsSun, 06 Mar 2016 15:44:43 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-382-on-monday-the-7th-of-march-2016-brazil-fazenda-da-gramma-pilped-natural-yellow-bourbon-1457279083/This coffee is a staple, a big favourite and a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira Pulped Natural Yellow Bourbon from the Minas Gerais area is one of my all-time great cups. This coffee has always been fantastic, and it has such amazing memories for me.

This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the spec [...]

]]>This coffee is a staple, a big favourite and a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira Pulped Natural Yellow Bourbon from the Minas Gerais area is one of my all-time great cups. This coffee has always been fantastic, and it has such amazing memories for me.

This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in São Paolo state, just three miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100–1,250 metres above sea level.

Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and they border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. Everything is done manually on this farm since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.

The Carvalho Dias family consider social and environmental sustainability to be very important. The farm has a programme of planting native species of trees to maintain a better ecological balance. There is also a school, a club and an official-size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The waste water is treated in order to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.

The beans are harvested on a sheet and prepared by the ‘pulped natural’ process, which separates the greens. The beans receive the maximum possible attention after harvest so that they don't lose any of the body and cup qualities for which this region is famed.

In the cup what really hits you is the outstanding sweetness. There is chocolate, hazelnut and caramel. It's super creamy, with just a little hint of orange on the finish. Is this the perfect espresso? Well, it's an example of how good a single estate coffee can be in the espresso machine. For me, it's close to perfection in a cup.

]]>This coffee is a staple, a big favourite and a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira ...

This coffee is a staple, a big favourite and a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira Pulped Natural Yellow Bourbon from the Minas Gerais area is one of my all-time great cups. This coffee has always been fantastic, and it has such amazing memories for me.

This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in São Paolo state, just three miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100–1,250 metres above sea level.

Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and they border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. Everything is done manually on this farm since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.

The Carvalho Dias family consider social and environmental sustainability to be very important. The farm has a programme of planting native species of trees to maintain a better ecological balance. There is also a school, a club and an official-size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The waste water is treated in order to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.

The beans are harvested on a sheet and prepared by the ‘pulped natural’ process, which separates the greens. The beans receive the maximum possible attention after harvest so that they don't lose any of the body and cup qualities for which this region is famed.

In the cup what really hits you is the outstanding sweetness. There is chocolate, hazelnut and caramel. It's super creamy, with just a little hint of orange on the finish. Is this the perfect espresso? Well, it's an example of how good a single estate coffee can be in the espresso machine. For me, it's close to p]]>

Stephen LeightonCleanNo00:14:58Episode 381 on Monday the 29th of February, 2016. Guatemala El Limon Black Honey x Natural Caturra.http://inmymugaudio.podbean.com/e/episode-381-on-monday-the-29th-of-february-2016-guatemala-el-limon-black-honey-x-natural-caturra-1456687481/
http://inmymugaudio.podbean.com/e/episode-381-on-monday-the-29th-of-february-2016-guatemala-el-limon-black-honey-x-natural-caturra-1456687481/#commentsMon, 29 Feb 2016 08:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-381-on-monday-the-29th-of-february-2016-guatemala-el-limon-black-honey-x-natural-caturra-1456687481/A few years back, on a visit to Guatemala, my good friend Raul Rodas (a name you may recognise from such World Barista Championships at 2012, when he WON!) was really keen for me to visit a farm that he’d been buying from for a couple of years. In Raul I trust, so of course I said ‘yes’.

El Limon is located around an hour’s drive to the east of Guatemala city, in the small town of Palencia. This farm sits at an altitude of around 1,600 meters above sea level. It’s owned by Guadalupe Alberto Reyes (’Beto’), who used to be the mayor of Palencia and has [...]

]]>A few years back, on a visit to Guatemala, my good friend Raul Rodas (a name you may recognise from such World Barista Championships at 2012, when he WON!) was really keen for me to visit a farm that he'd been buying from for a couple of years. In Raul I trust, so of course I said 'yes'.

El Limon is located around an hour's drive to the east of Guatemala city, in the small town of Palencia. This farm sits at an altitude of around 1,600 meters above sea level. It's owned by Guadalupe Alberto Reyes ('Beto'), who used to be the mayor of Palencia and has helped build and develop the town.

Palencia is not part of the eight regions of coffee from Anacafe, but you can see a lot of development in that zone. San Patricio el Limon is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those places that have established players.

The farm produces mainly Caturra and Bourbon, and does some experimentation with Pacamara, too. Ooooh, we like experimentation, don't we?! 'Yes Steve, we do indeed!'

The experimentation done on El Limon is inspired by Beto's motivation. He has really focused on the farm in the last couple of years. He wanted to take more care in every step that they took in the production chain, from picking to processing to shipping, and also in the agronomy of the farm. This is very much a family affair: Beto's siblings, wife, and son all work on the farm alongside him. In fact, his son is actually studying agronomy at the local college for the benefit of the farm.

The dedication and care in each step is reflected in the fact that they have built a new wet mill, so that they can separate different lots and have control over the quality of all the coffee. Previously the mill could only process one lot; now they are able to process many lots and keep separate day's pickings and varietals in their parcels.

With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees and process them at the mill. Again, this is another sign that this is a hotspot for Guatemalan coffee.

Beto was the perfect host when I visited the farm. He welcomed me around the farm and into his home, and he prepared the most amazing meal. When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. This traditional Guatemalan meal was just the ticket and I am sure it saved my life.

Purely as an experiment, Raul and Beto decided they wanted to try doing something different with a coffee. They tinkered with processing methods to see what happened and to see what they could get out of the coffee. When I visited they told me about it, and OF COURSE I tasted the coffee and OF COURSE I bought the coffee!

When farms are processing a coffee, they use a depulping machine that removes the cherry and most of the mucilage. There is a setting on this machine that adjusts how close to the bean it cleans, and therefore how much of the fruit is left behind. The farms Raul works with in Guatemala have, when honey processing, typically used a middle setting (Red Honey). However, Raul wanted to try a Black Honey.

In Costa Rica, where these are most often produced, this would mean leaving all the mucilage and just taking off the fruit skin. However, when they have done Black Honey in Guatemala they have opened the depulper very wide, and some of the cherries have had the skin removed, whilst a few have been left intact. I guess this means it's kind of a hybrid Black Honey x natural process. These were then left on patios for thirteen days, which is about the same time that they use to dry their washed coffees.

You can tell that this is a farm on the up, and a farm on top of their game. When I visited, every question was dispatched with exactly the right answer and every suggestion was listened to and taken on board. In the coming years I think this will be one of the most exciting relationships we have.

In the cup you get the best of both processing worlds colliding. There's Black Forest gateau – made with plenty of cherries – loads of funky fruit, and a little booziness on the finish.

]]>A few years back, on a visit to Guatemala, my good friend Raul Rodas (a name you may recognise from such World Barista Championships at ...

A few years back, on a visit to Guatemala, my good friend Raul Rodas (a name you may recognise from such World Barista Championships at 2012, when he WON!) was really keen for me to visit a farm that he'd been buying from for a couple of years. In Raul I trust, so of course I said 'yes'.

El Limon is located around an hour's drive to the east of Guatemala city, in the small town of Palencia. This farm sits at an altitude of around 1,600 meters above sea level. It's owned by Guadalupe Alberto Reyes ('Beto'), who used to be the mayor of Palencia and has helped build and develop the town.

Palencia is not part of the eight regions of coffee from Anacafe, but you can see a lot of development in that zone. San Patricio el Limon is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those places that have established players.

The farm produces mainly Caturra and Bourbon, and does some experimentation with Pacamara, too. Ooooh, we like experimentation, don't we?! 'Yes Steve, we do indeed!'

The experimentation done on El Limon is inspired by Beto's motivation. He has really focused on the farm in the last couple of years. He wanted to take more care in every step that they took in the production chain, from picking to processing to shipping, and also in the agronomy of the farm. This is very much a family affair: Beto's siblings, wife, and son all work on the farm alongside him. In fact, his son is actually studying agronomy at the local college for the benefit of the farm.

The dedication and care in each step is reflected in the fact that they have built a new wet mill, so that they can separate different lots and have control over the quality of all the coffee. Previously the mill could only process one lot; now they are able to process many lots and keep separate day's pickings and varietals in their parcels.

With this wet mill came another opportunity, which was for neighbours and people within the region of Palencia to bring their coffees and process them at the mill. Again, this is another sign that this is a hotspot for Guatemalan coffee.

Beto was the perfect host when I visited the farm. He welcomed me around the farm and into his home, and he prepared the most amazing meal. When you travel as much as I do, mid-trip you find yourself ]]>

Stephen LeightonCleanNo00:14:51Episode 380 on Monday the 22nd of February, 2016. Rwanda Migongo Washed Bourbon.http://inmymugaudio.podbean.com/e/episode-380-on-monday-the-22nd-of-february-2016-rwanda-migongo-washed-bourbon/
http://inmymugaudio.podbean.com/e/episode-380-on-monday-the-22nd-of-february-2016-rwanda-migongo-washed-bourbon/#commentsSun, 21 Feb 2016 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-380-on-monday-the-22nd-of-february-2016-rwanda-migongo-washed-bourbon/This coffee is from the Kirehe district in the eastern province of Rwanda, which is approximately a four hour drive from the capital city Kigali.

Ripe cherries are delivered to mill, where cherries are graded, sorted, de-pulped (using a three disk NAICOFF pulper) and then double-fermented (twelve hours wet fermentation, and then eighteen hours dry.) The parchment is then soaked in clean water for 24 hours.

]]>This coffee is from the Kirehe district in the eastern province of Rwanda, which is approximately a four hour drive from the capital city Kigali.

Ripe cherries are delivered to mill, where cherries are graded, sorted, de-pulped (using a three disk NAICOFF pulper) and then double-fermented (twelve hours wet fermentation, and then eighteen hours dry.) The parchment is then soaked in clean water for 24 hours.

Next the parchment is rinsed thoroughly and sorted in washing channels, and it's then placed on shaded pre-drying tables. After three days, the parchment is moved onto raised African drying tables.

The drying period averages twenty days. The coffee is turned by hand at 30 minute intervals to homogenize the drying, and the raised beds allow for air circulation around and under the coffee. The coffee is covered during the hottest parts of the day to avoid over-exposure to sunlight and heat.

The coffee is then transported to Kigali for dry milling, and then transported on via road to the port of Dar-es-Salaam in Tanzania, where it is exported.

Rwanda is a country that has a troubled past. In the early 1990s, coffee was Rwanda’s most lucrative export with the country exporting 45,000 tonnes of it in 1990. Events in the 1990s, however, decimated Rwanda’s coffee industry. Most importantly, the 1994 genocide claimed the lives of nearly a million Rwandans, destroying Rwanda’s economy and erasing much of the specialised knowledge needed for the profitable exportation of coffee. Simultaneously, world coffee prices plummeted in the 1990s due to increased worldwide production and consolidation of purchasing by multinational corporations.

The country currently produces less than half the amount of coffee it produced in 1990. However, it makes much higher quality coffee now, and it has been involved in the Cup of Excellence program in recent years, becoming the first African country to do so.

Rwanda’s climate, altitude and high quality Bourbon-variety coffee trees give it the ability to produce high quality coffee for the specialty coffee market. Rwanda's also been helped by foreign aid agencies with how to maximise their efforts in this area.

In the cup expect lots of light! It's a bright cup that made me think of Jif lemon juice – you know the stuff … you squeeze it onto your pancakes alongside a whole load of sugar! There's white grape acidity and a white sugar sweetness too.

]]>This coffee is from the Kirehe district in the eastern province of Rwanda, which is approximately a four hour drive from the capital city Kigali.Ripe ...This coffee is from the Kirehe district in the eastern province of Rwanda, which is approximately a four hour drive from the capital city Kigali.

Ripe cherries are delivered to mill, where cherries are graded, sorted, de-pulped (using a three disk NAICOFF pulper) and then double-fermented (twelve hours wet fermentation, and then eighteen hours dry.) The parchment is then soaked in clean water for 24 hours.

Next the parchment is rinsed thoroughly and sorted in washing channels, and it's then placed on shaded pre-drying tables. After three days, the parchment is moved onto raised African drying tables.

The drying period averages twenty days. The coffee is turned by hand at 30 minute intervals to homogenize the drying, and the raised beds allow for air circulation around and under the coffee. The coffee is covered during the hottest parts of the day to avoid over-exposure to sunlight and heat.

The coffee is then transported to Kigali for dry milling, and then transported on via road to the port of Dar-es-Salaam in Tanzania, where it is exported.

Rwanda is a country that has a troubled past. In the early 1990s, coffee was Rwanda’s most lucrative export with the country exporting 45,000 tonnes of it in 1990. Events in the 1990s, however, decimated Rwanda’s coffee industry. Most importantly, the 1994 genocide claimed the lives of nearly a million Rwandans, destroying Rwanda’s economy and erasing much of the specialised knowledge needed for the profitable exportation of coffee. Simultaneously, world coffee prices plummeted in the 1990s due to increased worldwide production and consolidation of purchasing by multinational corporations.

The country currently produces less than half the amount of coffee it produced in 1990. However, it makes much higher quality coffee now, and it has been involved in the Cup of Excellence program in recent years, becoming the first African country to do so.

Rwanda’s climate, altitude and high quality Bourbon-variety coffee trees give it the ability to produce high quality coffee for the specialty coffee market. Rwanda's also been helped by foreign aid agencies with how to maximise their efforts in this area.

Caranavi is located north of the department of La Paz city – 150 kilometers from the capital, is the center of Bolivian coffee production. It’s fertile soils and altitude gave Bolivia the potential to produce brilliant and unique coffees.

]]>In Bolivia, coffee production was traditionally concentrated in the region of Los Yungas where lush subtropical vegetation and environmental conditions helped to produce the amazing quality Bolivian coffee that we all know and love.

Caranavi is located north of the department of La Paz city – 150 kilometers from the capital, is the center of Bolivian coffee production. It's fertile soils and altitude gave Bolivia the potential to produce brilliant and unique coffees.

Due to the many complications and challenges within the Bolivian coffee growing industry many of the smaller farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us it has had a much more significant impact on our exporting partners AgriCafe who have been working with these growers for many years. As a result they have decided to begin farming themselves in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

Agricafe now manage 7 farms, of which La Linda is the first to bear fruit and is known as The Seed Garden for the other farms in the Buena Vista project. Alongside this Red Caturra lot the farm is producing Catuai and Typica lots as well as Java, SL28 and Bourbon which are all new plantings in Bolivia. All the coffee has been picked by a group of seven specifically trained female workers.

The newer varieties will only become available next year but we are incredibly proud to support this project and the producers of Caranavi.

In the cup this coffee creates a wonderful new dark chocolate selection box chocolate for me, a dark chocolate raspberry cream! This is a super clean coffee with a velvety texture and creamy aftertaste.

]]>In Bolivia, coffee production was traditionally concentrated in the region of Los Yungas where lush subtropical vegetation and environmental conditions helped to produce the amazing quality ...In Bolivia, coffee production was traditionally concentrated in the region of Los Yungas where lush subtropical vegetation and environmental conditions helped to produce the amazing quality Bolivian coffee that we all know and love.

Caranavi is located north of the department of La Paz city – 150 kilometers from the capital, is the center of Bolivian coffee production. It's fertile soils and altitude gave Bolivia the potential to produce brilliant and unique coffees.

Due to the many complications and challenges within the Bolivian coffee growing industry many of the smaller farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us it has had a much more significant impact on our exporting partners AgriCafe who have been working with these growers for many years. As a result they have decided to begin farming themselves in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.

Agricafe now manage 7 farms, of which La Linda is the first to bear fruit and is known as The Seed Garden for the other farms in the Buena Vista project. Alongside this Red Caturra lot the farm is producing Catuai and Typica lots as well as Java, SL28 and Bourbon which are all new plantings in Bolivia. All the coffee has been picked by a group of seven specifically trained female workers.

The newer varieties will only become available next year but we are incredibly proud to support this project and the producers of Caranavi.

In the cup this coffee creates a wonderful new dark chocolate selection box chocolate for me, a dark chocolate raspberry cream! This is a super clean coffee with a velvety texture and creamy aftertaste.

Country: Bolivia

Region: Los Yungas

Farm: La Linda

Altitude: 1,400 - 1,450 m.a.s.l.

Processing Method: Mechanically Washed

Varietal: Red Caturra

]]>Stephen LeightonCleanNoEpisode 378 on Monday the 8th of February, 2016. El Salvador Finca Mi Tierra Washed Bourbon.http://inmymugaudio.podbean.com/e/episode-378-on-monday-the-8th-of-february-2016-el-salvador-finca-mi-tierra-washed-bourbon-1454855644/
http://inmymugaudio.podbean.com/e/episode-378-on-monday-the-8th-of-february-2016-el-salvador-finca-mi-tierra-washed-bourbon-1454855644/#commentsSun, 07 Feb 2016 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-378-on-monday-the-8th-of-february-2016-el-salvador-finca-mi-tierra-washed-bourbon-1454855644/Finca Mi Tierra is located in the canton of La Montañita, Chalchuapa, Department of Santa Ana in the well known Cordillera Apaneca-Ilamatepeque. Owned by the Gamero Interiano family for over three generations, aware of the demand for specialty coffee in El Salvador, they use only the best agricultural practices for the maintenance of the Finca Mi Tierra, during harvest more than 90 highly qualified individuals are responsible for picking the best beans in addition to the 45 permanent employees who work on the farm.

The average age of the plantations is over 35 years, mainly planted of 85% Re [...]

]]>Finca Mi Tierra is located in the canton of La Montañita, Chalchuapa, Department of Santa Ana in the well known Cordillera Apaneca-Ilamatepeque. Owned by the Gamero Interiano family for over three generations, aware of the demand for specialty coffee in El Salvador, they use only the best agricultural practices for the maintenance of the Finca Mi Tierra, during harvest more than 90 highly qualified individuals are responsible for picking the best beans in addition to the 45 permanent employees who work on the farm.

The average age of the plantations is over 35 years, mainly planted of 85% Red Bourbon , 10% a Tipica and 5% Maragogype. The coffee cherries are delivered immediately after picking to Beneficio Tuxpal , which is transformed with the highest quality standards during wet process selecting only the finest ripe cherries 100% after drying in the sun for approximately 12 days. The coffee stays at rest on parchment for the next 45 days before being threshed and selected to ensure the best preparation and cup profiles.

In the cup expect walnut cake, drizzled in walnut oil, it’s a nut fest. The walnut oil alongside melted dark chocolate make this delicious as a cappuccino, and an amazing espresso. Add to this the stunningsilky and creamy aftertaste, it’s a coffee that's all about texture.

]]>Finca Mi Tierra is located in the canton of La Montañita, Chalchuapa, Department of Santa Ana in the well known Cordillera Apaneca-Ilamatepeque. Owned by the ...Finca Mi Tierra is located in the canton of La Montañita, Chalchuapa, Department of Santa Ana in the well known Cordillera Apaneca-Ilamatepeque. Owned by the Gamero Interiano family for over three generations, aware of the demand for specialty coffee in El Salvador, they use only the best agricultural practices for the maintenance of the Finca Mi Tierra, during harvest more than 90 highly qualified individuals are responsible for picking the best beans in addition to the 45 permanent employees who work on the farm.

The average age of the plantations is over 35 years, mainly planted of 85% Red Bourbon , 10% a Tipica and 5% Maragogype. The coffee cherries are delivered immediately after picking to Beneficio Tuxpal , which is transformed with the highest quality standards during wet process selecting only the finest ripe cherries 100% after drying in the sun for approximately 12 days. The coffee stays at rest on parchment for the next 45 days before being threshed and selected to ensure the best preparation and cup profiles.

In the cup expect walnut cake, drizzled in walnut oil, it’s a nut fest. The walnut oil alongside melted dark chocolate make this delicious as a cappuccino, and an amazing espresso. Add to this the stunningsilky and creamy aftertaste, it’s a coffee that's all about texture.

Country: El Salvador

Region: Cordillera Apaneca Ilamatepeque.

Location: Canton La Montañita, Chalchuapa, Santa Ana

Farm: Finca Mi Tierra

Total Area: 88 Mz (61.53 Ha)

Coffee Area: 85 Mz (59.44 Ha)

Varieties on Farm: 85% Bourbon, 10% Tipica and 5% Maragogype.

Processing Method: Fully Washed

Agricultural Practices: Conventional.

Altitude: 1.200 to 1450 meters.

Average rainfall: 2,000 mm

Average temperature: 18 ° C.

Soil: Sandy Loam

Shade trees: Inga, Cypress, Madre Cacao.

Annual production: 600 bags of 69 kg.

]]>Stephen LeightonCleanNoEpisode 377 on Monday the 1st of February, 2016. Ethiopia Yirgacheffe Kebel Aricha Natural.http://inmymugaudio.podbean.com/e/episode-377-on-monday-the-1st-of-february-2016-ethiopia-yirgacheffe-kebel-aricha-natural/
http://inmymugaudio.podbean.com/e/episode-377-on-monday-the-1st-of-february-2016-ethiopia-yirgacheffe-kebel-aricha-natural/#commentsSun, 31 Jan 2016 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-377-on-monday-the-1st-of-february-2016-ethiopia-yirgacheffe-kebel-aricha-natural/This coffee comes from a mill in the Gedeo zone, which is an area that we’ve been lucky enough to enjoy coffee from before. It’s situated about four kilometres west of the town of Yirgacheffe, in the Guji area of Ethiopia. The mill is called Kerbal Aricha, and it’s owned by Surafel Birhanu. It’s supplied by around 650–750 smallholder farmers (mainly garden growers), who produce around five containers of specialty coffee and around ten containers of commercial-grade coffee per year. The altitude is varied but goes between 1,950 and 2,100 metres above sea level.

The varietals are anyone’s guess, but they seem to be mainly made up from Typica and various other heirloom varietals. This is what you get in Ethiopia: lots of sma [...]

]]>This coffee comes from a mill in the Gedeo zone, which is an area that we've been lucky enough to enjoy coffee from before. It's situated about four kilometres west of the town of Yirgacheffe, in the Guji area of Ethiopia. The mill is called Kerbal Aricha, and it's owned by Surafel Birhanu. It's supplied by around 650–750 smallholder farmers (mainly garden growers), who produce around five containers of specialty coffee and around ten containers of commercial-grade coffee per year. The altitude is varied but goes between 1,950 and 2,100 metres above sea level.

The varietals are anyone's guess, but they seem to be mainly made up from Typica and various other heirloom varietals. This is what you get in Ethiopia: lots of small growers with lots of different mutations and variations of plants, and little interest in separating them and finding out what's what. The term 'heirloom' is a strange one and people are starting to question its use as an accurate descriptor for the amazing coffees we're drinking from Ethiopia. Perhaps we should use the term 'wild' instead? That's certainly what Dale Harris thinks.

For processing, ripe cherries are delivered to the mill where they're graded and then placed onto raised drying beds in thin layers. They're turned every 2–3 hours in the first few days to avoid over-fermentation and mold growth. 4–6 weeks later (depending on weather and temperature) the beans are de-hulled, transported to Addis in parchment, and then milled, prior to shipping.

In the cup this coffee is as funky as funky can be. One ticket for a ride on board the funky bus, please! It's loaded with blueberries and has an amazing sparkling acidity. It's a fantastically exciting and different coffee.

]]>This coffee comes from a mill in the Gedeo zone, which is an area that we've been lucky enough to enjoy coffee from before. It's ...This coffee comes from a mill in the Gedeo zone, which is an area that we've been lucky enough to enjoy coffee from before. It's situated about four kilometres west of the town of Yirgacheffe, in the Guji area of Ethiopia. The mill is called Kerbal Aricha, and it's owned by Surafel Birhanu. It's supplied by around 650–750 smallholder farmers (mainly garden growers), who produce around five containers of specialty coffee and around ten containers of commercial-grade coffee per year. The altitude is varied but goes between 1,950 and 2,100 metres above sea level.

The varietals are anyone's guess, but they seem to be mainly made up from Typica and various other heirloom varietals. This is what you get in Ethiopia: lots of small growers with lots of different mutations and variations of plants, and little interest in separating them and finding out what's what. The term 'heirloom' is a strange one and people are starting to question its use as an accurate descriptor for the amazing coffees we're drinking from Ethiopia. Perhaps we should use the term 'wild' instead? That's certainly what Dale Harris thinks.

For processing, ripe cherries are delivered to the mill where they're graded and then placed onto raised drying beds in thin layers. They're turned every 2–3 hours in the first few days to avoid over-fermentation and mold growth. 4–6 weeks later (depending on weather and temperature) the beans are de-hulled, transported to Addis in parchment, and then milled, prior to shipping.

In the cup this coffee is as funky as funky can be. One ticket for a ride on board the funky bus, please! It's loaded with blueberries and has an amazing sparkling acidity. It's a fantastically exciting and different coffee.

Country: Ethiopia

District: Yirgacheffe

Zone: Gedeo

Mill: Kebel Aricha

Owner: Surafel Birhanu

Processing: Sun Dried natural

Producers: Approx. 650 - 700 smallholder farmers, who have on average 150-200 trees each

Varietal: Heirloom – Typica and various other indigenous Ethiopian varietals

Soil: pH 5.2 – 6.2, red brown, depth of over 1.5m

Altitude: 1,950 - 2,100 m.a.s.l.

Rainfall: 2,000mm per year (8 months rainy, 3-4 months dry)

Temperature: 18ºC - 28ºC

]]>Stephen LeightonCleanNoEpisode 376 on Monday the 25th of January, 2016. Bolivia Vincent Paye Washed Caturra.http://inmymugaudio.podbean.com/e/episode-376-on-monday-the-25th-of-january-2016-bolivia-vincent-paye-washed-caturra-1453644223/
http://inmymugaudio.podbean.com/e/episode-376-on-monday-the-25th-of-january-2016-bolivia-vincent-paye-washed-caturra-1453644223/#commentsSun, 24 Jan 2016 18:00:00 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-376-on-monday-the-25th-of-january-2016-bolivia-vincent-paye-washed-caturra-1453644223/We have had this coffee before. Last time the lot was produced by various smallholder farmers from the small town of Copacabana, which lies about 180 KM from La Paz in the heart of the Caranavi coffee producing region. This time it comes from one individual, called Vincent Paye, who has been working hard to produce great coffee, and who is, in fact, a beacon of hope in this tough growing region.

This is a lush and fertile region. Its steep slopes and valleys provide excellent conditions for growing specialty coffee, as well as supporting a diverse range of native flora and fauna. It has rich [...]

]]>We have had this coffee before. Last time the lot was produced by various smallholder farmers from the small town of Copacabana, which lies about 180 KM from La Paz in the heart of the Caranavi coffee producing region. This time it comes from one individual, called Vincent Paye, who has been working hard to produce great coffee, and who is, in fact, a beacon of hope in this tough growing region.

This is a lush and fertile region. Its steep slopes and valleys provide excellent conditions for growing specialty coffee, as well as supporting a diverse range of native flora and fauna. It has rich volcanic soils and regular rainfall.

The colony of Copacabana has a collection of small farms that are around 5 hectares each (Vincent has 10). The farms range over an altitude of 1,300 to 1,600 metres, and benefit from an average annual temperature of between 15 and 26°C. This lot comes from a farm matching these criteria, and it's at around 1,550 m.a.s.l. These traditional farms use no chemicals or pesticides and are certified organic, although we do not hold an organic certification.

The main harvest runs from May to September, peaking in June and July. The cherries are hand-picked only when fully ripe, and they're then delivered to the central mill, called Buena Vista, where they are fully washed. The cherries are then dried, mechanically this time because of the wet weather, over a 9 day period.

In the cup expect sunshine, yes sunshine yellow, think apricots, think oranges (yes I know oranges are not yellow), think peaches, think yellow. A cinder toffee sweetness that covers the mouth with a huge mouthfeel and delicious and long lasting aftertaste.

]]>We have had this coffee before. Last time the lot was produced by various smallholder farmers from the small town of Copacabana, which lies about ...We have had this coffee before. Last time the lot was produced by various smallholder farmers from the small town of Copacabana, which lies about 180 KM from La Paz in the heart of the Caranavi coffee producing region. This time it comes from one individual, called Vincent Paye, who has been working hard to produce great coffee, and who is, in fact, a beacon of hope in this tough growing region.

This is a lush and fertile region. Its steep slopes and valleys provide excellent conditions for growing specialty coffee, as well as supporting a diverse range of native flora and fauna. It has rich volcanic soils and regular rainfall.

The colony of Copacabana has a collection of small farms that are around 5 hectares each (Vincent has 10). The farms range over an altitude of 1,300 to 1,600 metres, and benefit from an average annual temperature of between 15 and 26°C. This lot comes from a farm matching these criteria, and it's at around 1,550 m.a.s.l. These traditional farms use no chemicals or pesticides and are certified organic, although we do not hold an organic certification.

The main harvest runs from May to September, peaking in June and July. The cherries are hand-picked only when fully ripe, and they're then delivered to the central mill, called Buena Vista, where they are fully washed. The cherries are then dried, mechanically this time because of the wet weather, over a 9 day period.

In the cup expect sunshine, yes sunshine yellow, think apricots, think oranges (yes I know oranges are not yellow), think peaches, think yellow. A cinder toffee sweetness that covers the mouth with a huge mouthfeel and delicious and long lasting aftertaste.

Country: Bolivia

Region: Caranavi

Town: Copacabana

Farm: Vincent Paye

Altitude: 1,550 m.a.s.l.

Owner: Vincent Paye

Varietal: Caturra

Processing: Full-washed and mechanically dried

]]>Stephen LeightonCleanNoEpisode 375 on Monday the 18th of January, 2016. Guatemala Finca Cuidad Vieja Los Jocotales Honey Red Catuai.http://inmymugaudio.podbean.com/e/episode-375-on-monday-the-18th-of-january-2016-guatemala-finca-cuidad-vieja-los-jocotales-honey-red-catuai-1453045508/
http://inmymugaudio.podbean.com/e/episode-375-on-monday-the-18th-of-january-2016-guatemala-finca-cuidad-vieja-los-jocotales-honey-red-catuai-1453045508/#commentsSun, 17 Jan 2016 15:45:08 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-375-on-monday-the-18th-of-january-2016-guatemala-finca-cuidad-vieja-los-jocotales-honey-red-catuai-1453045508/This coffee’s farm is located in a region well known for some of the most interesting coffees and also some of the most renowned coffees in Guatemala, Antigua.

It is grown by Alex Illescas, on his his grandfather’s farm. His grandfather has owned the farm for just over 50 years, working the land and selling the cherry along as a commodity coffee as they have no mill with which to process their own coffee. The farm is located at 1,400 meters above sea level in Ciudad Vieja.

]]>This coffee's farm is located in a region well known for some of the most interesting coffees and also some of the most renowned coffees in Guatemala, Antigua.

It is grown by Alex Illescas, on his his grandfather's farm. His grandfather has owned the farm for just over 50 years, working the land and selling the cherry along as a commodity coffee as they have no mill with which to process their own coffee. The farm is located at 1,400 meters above sea level in Ciudad Vieja.

Alex had an idea that he wants to produce amazing, interesting, and challenging coffee for the specialty market. So with the blessing of his grandfather and help from his uncle, he used the farm to experiment with varietals and processing methods to see what might improve cup quality. This is the result of those experiments. It's dangerous to do something like this, so the lots are small but large enough that this could have caused hardship if something had gone wrong financially. The lucky thing is that in the cup this gamble has really paid off.

They chose the honeying process, as all they needed for that was a pulper and some space to dry the coffee. Alex used his uncle's roof on his home in the town as the drying patio, and between them they took it in turns to keep it turning and moving.

When I visited Alex you could see how excited he was, and how proud he was about the coffee. All the time I was there I was praying the coffee would be as good as the story, and I'm pleased to report, it's even better.

In the cup expect a brilliant mixture of chocolate and fruit, think Cadbury's Caramel + a bowl of green and red apples. There's also some juicy white grape in there and a bright green apple acidity, a very complex and delicious cup.

]]>This coffee's farm is located in a region well known for some of the most interesting coffees and also some of the most renowned coffees ...This coffee's farm is located in a region well known for some of the most interesting coffees and also some of the most renowned coffees in Guatemala, Antigua.

It is grown by Alex Illescas, on his his grandfather's farm. His grandfather has owned the farm for just over 50 years, working the land and selling the cherry along as a commodity coffee as they have no mill with which to process their own coffee. The farm is located at 1,400 meters above sea level in Ciudad Vieja.

Alex had an idea that he wants to produce amazing, interesting, and challenging coffee for the specialty market. So with the blessing of his grandfather and help from his uncle, he used the farm to experiment with varietals and processing methods to see what might improve cup quality. This is the result of those experiments. It's dangerous to do something like this, so the lots are small but large enough that this could have caused hardship if something had gone wrong financially. The lucky thing is that in the cup this gamble has really paid off.

They chose the honeying process, as all they needed for that was a pulper and some space to dry the coffee. Alex used his uncle's roof on his home in the town as the drying patio, and between them they took it in turns to keep it turning and moving.

When I visited Alex you could see how excited he was, and how proud he was about the coffee. All the time I was there I was praying the coffee would be as good as the story, and I'm pleased to report, it's even better.

In the cup expect a brilliant mixture of chocolate and fruit, think Cadbury's Caramel + a bowl of green and red apples. There's also some juicy white grape in there and a bright green apple acidity, a very complex and delicious cup.

Country: Guatemala

Region: Antigua

City: Cuidad Vieja

Farm: Los Jocotales

Farmer: Alex Illescas

Altitude: 1,400 m.a.s.l.

Variety: Red Catuai

Stephen LeightonCleanNoEpisode 374 on Monday the 11th of January, 2016. El Salvador Finca Argentina Washed Catimor.http://inmymugaudio.podbean.com/e/episode-374-on-monday-the-11th-of-january-2015-el-salvador-finca-argentina-washed-catimor-1452456249/
http://inmymugaudio.podbean.com/e/episode-374-on-monday-the-11th-of-january-2015-el-salvador-finca-argentina-washed-catimor-1452456249/#commentsSun, 10 Jan 2016 20:04:09 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-374-on-monday-the-11th-of-january-2015-el-salvador-finca-argentina-washed-catimor-1452456249/This wonderful farm is in its 5th year with us and we continue to develop this amazing relationship, 1 I am super proud of!

The first time we came across this farm, it came as a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not good enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little [...]

]]>This wonderful farm is in its 5th year with us and we continue to develop this amazing relationship, 1 I am super proud of!

The first time we came across this farm, it came as a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not good enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it. Since that day, I've been to see Alejandro five times in El Salvador, the last two times stopping at his house with his family and enjoying a day at the beach. Alejandro has also been to see us in Stafford twice. We have worked with him on projects (some successful, others we will brush over); we have also told him what we would like to see from the farm (some he took on board, others he didn't he's the farmer after all).

Most importantly, he has become a very very good friend, and someone whose coffee I love and company I enjoy. Alejandro took over running the farm from his father a few years ago, having returned to El Salvador after travelling around the world as an investment banker. A very intelligent guy and a very good business man, he understood the farm needed to step up in work if it was to flourish: lots of work has gone into making this cup the quality one it has become.

The farm is based in the Apaneca-Ilamtepec mountain range near to the town of Turin in the Ahuachapan dept. During the non-picking season 16 people work on the farm, maintaining and tending to the plants. During the picking period this goes up to 50 people. The altitude of the farm is 1350m. The coffee is a washed process coffee, and is sun dried on patios.

The coffee is a 100% Catimor, a controversial coffee varietal. Catimor is a cross between Timor coffee (resistant to leaf rust a big problem at the moment in Central America) and Caturra coffee. It was created in of all places Portugal in 1959.

It grows and produces fruit very quickly and has a very high yields, pest resistant and leaf rust resistant and will grow at much lower altitudes well in comparison to to many other commercial varietals. Sounds perfect, but problems come in the cup quality. Timor has its feet in the robusta species (hence all these lovely benefits) but robusta is not known for being tasty.

Luckily for us, this is one of the finest examples I have seen of this varietal, and came by with Alejandro wanting to experiment and try different varietals on different parts of the farm, one being catimor.

It's only a very small lot, but a great example of cupping a coffee with your taste buds and not what you think it might taste like. This coffee made me change my opinion of this varietal.

You may wonder why it costs more for the Catimor than it does the Bourbon? Well if the truth was known Alejandro would rather not harvest this tiny lot. It's a pain, it has to be kept separate and processed on its own. It's fiddly and lots of hassle. So I'd like to reward his hard work with a little bonus, and that's what we're doing here, to try what is normally a horrible varietal that's delicious and interesting.

In the cup this is a delicious typical El Salvadorian coffee, smooth creamy milk chocolate. There's also a lovely white grape and green apple character that give the cup another tasty dimension, delicious easy drinking coffee!

]]>This wonderful farm is in its 5th year with us and we continue to develop this amazing relationship, 1 I am super proud of!The first time we came ...This wonderful farm is in its 5th year with us and we continue to develop this amazing relationship, 1 I am super proud of!

The first time we came across this farm, it came as a very well presented sample that just landed on my doorstep. It came from someone who had visited the farm and offered to try to help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not good enough for us to stock. This one was quite different: the quality was amazing. So initially we stocked it, although we knew very little about it. Since that day, I've been to see Alejandro five times in El Salvador, the last two times stopping at his house with his family and enjoying a day at the beach. Alejandro has also been to see us in Stafford twice. We have worked with him on projects (some successful, others we will brush over); we have also told him what we would like to see from the farm (some he took on board, others he didn't he's the farmer after all).

Most importantly, he has become a very very good friend, and someone whose coffee I love and company I enjoy. Alejandro took over running the farm from his father a few years ago, having returned to El Salvador after travelling around the world as an investment banker. A very intelligent guy and a very good business man, he understood the farm needed to step up in work if it was to flourish: lots of work has gone into making this cup the quality one it has become.

The farm is based in the Apaneca-Ilamtepec mountain range near to the town of Turin in the Ahuachapan dept. During the non-picking season 16 people work on the farm, maintaining and tending to the plants. During the picking period this goes up to 50 people. The altitude of the farm is 1350m. The coffee is a washed process coffee, and is sun dried on patios.

The coffee is a 100% Catimor, a controversial coffee varietal. Catimor is a cross between Timor coffee (resistant to leaf rust a big problem at the moment in Central America) and Caturra coffee. It was created in of all places Portugal in 1959.

It grows and produces fruit very quickly and has a very high yields, pest resistant and leaf rust resistant and will grow at much lower altitudes well in comparison to to many other commercial varietals. Sounds perfect, but problems come in the cup quality. Timor has its feet in the robusta species (hence all these lovely benefits) but robusta is not known for being tasty.

Luckily for us, this is one of the finest examples I have seen of this varietal, and came by with A]]>

Stephen LeightonCleanNoEpisode 373 on Monday the 4th of January, 2016. Christmas Espresso 2015.http://inmymugaudio.podbean.com/e/episode-373-on-monday-the-4th-of-january-2015-christmas-espresso-2015/
http://inmymugaudio.podbean.com/e/episode-373-on-monday-the-4th-of-january-2015-christmas-espresso-2015/#commentsSun, 03 Jan 2016 21:11:54 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-373-on-monday-the-4th-of-january-2015-christmas-espresso-2015/It wouldn’t be Christmas without a Christmas blend now would it?! So for what I’m amazed and impressed to say is the TENTH YEAR here’s our Has Beany take on the very best espresso you should be drinking this festive season : )

This blend will only be available for the month of December and is only available as roasted whole beans.

]]>It wouldn't be Christmas without a Christmas blend now would it?! So for what I'm amazed and impressed to say is the TENTH YEAR here's our Has Beany take on the very best espresso you should be drinking this festive season : )

This blend will only be available for the month of December and is only available as roasted whole beans.

In the cup expect a big body with plenty of cinnamon and black pepper, loads of juicy dark fruits anddark chocolate on the finish.

For those of you with In My Mug subscriptions a bag of this delicious coffee will be with you over Christmas : )

]]>It wouldn't be Christmas without a Christmas blend now would it?! So for what I'm amazed and impressed to say is the TENTH YEAR here's ...It wouldn't be Christmas without a Christmas blend now would it?! So for what I'm amazed and impressed to say is the TENTH YEAR here's our Has Beany take on the very best espresso you should be drinking this festive season : )

This blend will only be available for the month of December and is only available as roasted whole beans.

40% El Salvador Nejapa Los Vientos Washed

30% Kenya Kiriga AA Washed

30% Ethiopia Yirgacheffe Kebel Aricha Natural

In the cup expect a big body with plenty of cinnamon and black pepper, loads of juicy dark fruits anddark chocolate on the finish.

For those of you with In My Mug subscriptions a bag of this delicious coffee will be with you over Christmas : )

]]>Stephen LeightonCleanNo00:05:18Episode 372 on Monday the 28th of December, 2015. Christmas Filter 2015.http://inmymugaudio.podbean.com/e/episode-372-on-monday-the-28th-of-december-2015-christmas-filter-2015-1451249522/
http://inmymugaudio.podbean.com/e/episode-372-on-monday-the-28th-of-december-2015-christmas-filter-2015-1451249522/#commentsSun, 27 Dec 2015 20:52:02 +0000hasbeanUncategorizedhttp://inmymugaudio.podbean.com/e/episode-372-on-monday-the-28th-of-december-2015-christmas-filter-2015-1451249522/It wouldn’t be Christmas without a Christmas blend now would it?! So for what I’m amazed and impressed to say is the TENTH YEAR here’s our Has Beany take on the very best filter coffee you should be drinking this festive season : )

This blend will only be available for the month of December and is only available as roasted whole beans.

]]>It wouldn't be Christmas without a Christmas blend now would it?! So for what I'm amazed and impressed to say is the TENTH YEAR here's our Has Beany take on the very best filter coffee you should be drinking this festive season : )

This blend will only be available for the month of December and is only available as roasted whole beans.